Cherry Tomatoes with Bean Stuffing
Rinse tomatoes and set aside. Wash all basil. Set aside 24 small basil leaves. Chop remaining basil.
Cut 12 tomatoes in half. Squeeze out all the seeds and juice. Dice tomatoes and set aside.
In a blender purée beans, basil leaves, garlic oil, and lemon juice until finely chopped. Transfer bean mixture to a medium bowl. Stir in chopped tomatoes and chopped basil, mixing well.
Cut off top quarter of remaining 24 tomatoes. Gently squeeze out the seeds, liquid, and pulp using a small spoon to create a cavity in the tomato.
Fill tomatoes with the bean mixture, again using a small spoon. Garnish each tomato with a fresh basil leaf.
Fat: 7.39 grams
Saturated Fat: 1.08 grams
Carbohydrates: 30.19 grams
Calcium: 101.21 mg
Lactose: 0.0 grams