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White Bean, Rosemary, & Parmesan Stuffed Roasted Tomatoes


  • 4 plum tomatoes
  • 1 can cannellini beans
  • 1 clove of garlic
  • 1 1/2 tbsp fresh chopped rosemary
  • 1 tbsp extra virgin olive oil (plus a little extra to coat tomatoes)
  • 2 tbsp vegetable broth
  • salt and pepper to taste
  • 1 cup fresh grated parmesan cheese


Slice tomatoes in half- lengthwise- and scoop out and discard insides. Coat tomatoes with a little olive oil and a sprinkle of salt.

Place on baking sheet lined with parchment paper and set aside. In a food processor, combine cannellini beans (drain and discard liquid in can), garlic, rosemary, olive oil and vegetable broth. Blend until smooth. Add salt and pepper to taste.

Fill tomatoes with bean puree, making sure not to fill higher than edge of tomato. Sprinkle parmesan on top and drizzle a little olive oil over the cheese.

Roast in the oven for about 15 minutes at 400 degrees. Cheese should brown a tiny bit, but tomatoes should not fall apart. Makes 8 tomatoes- you can use remaining bean puree as a dip.

Sprout and Pea

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