Creamy-textured white beans cloaked in fragrant pesto are offset by the welcome acidity of juicy tomatoes. Use perfectly fresh ripe summer tomatoes that are both flavorful and tender for this dish.


16-ounce can white beans (Great Northern or navy), drained and rinsed

ВЅ cup Pesto or Winter Pesto

Вј teaspoon salt

Freshly ground pepper to taste

ВЅ medium red onion, minced, plus 1 tablespoon for garnish

ВЅ celery rib, minced

4 large ripe tomatoes

  1. Toss the beans in a medium bowl with the pesto, salt, pepper, onion, and celery. Taste to adjust the seasoning. Chill for at least 1 hour, or until cold.
  2. Meanwhile slice off the top of each tomato and scoop out the pulp with a spoon. Discard. Invert the tomatoes on a plate and allow to drain.
  3. Stuff equal amounts of the bean mixture into each tomato. Garnish with the remaining onion.

NOTE: You can prepare this dish in advance and refrigerate it, covered, but be sure to remove it 30 minutes before serving. Tomatoes lose their flavor if served cold.