Stuffed tomatoes with beans


White beans LaSelva 200 g
6 tomatoes
1 clove of garlic
2 tablespoons of LaSelva Rosemary in olive oil
3 tablespoons of LaSelva Extra Virgin olive oil
1 pinch of sugar
3 slices of bread
0,1 l of LaSelva Bianco Toscano IGT (White wine LaSelva)

PREPARATION TIME approx. 50 minutes


| Wash the tomatoes, cut the cap and dig inside it. Remove the seeds from the pulp and store it. Chop the garlic and fry it in a pan. Add crushed sage and rosemary.

| Drain the beans and add them to the pan. Fry everything briefly, and then add the white wine. Finally add the tomatoes' pulp and season with salt, pepper and sugar. Cook the filling on a low heat for 15 minutes.

| Meanwhile, cut the bread into cubes and season with paprika. Bake at 180 ° C until they become golden and crisp.

| Lightly salt the inside of the tomatoes. Add the cubes of bread to the beans; add a drop of oil and mix.

| Stuff the tomatoes with the filling and cover with the caps. Place the stuffed tomatoes in a greased oven dish and bake at 180°C for about 15 - 20 minutes.