Juicy Stuffed Tomatoes

These juicy stuffed tomatoes are packed with veggies and umami flavors! Can be enjoyed on their own or on the side.

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Juicy Stuffed Tomatoes


  • 4 large tomatoes
  • 4 button mushrooms
  • 10 pitted black olives
  • 1 red onion
  • 4 cloves of garlic
  • ½ cup spinach
  • ¼ cup mixed basil and parsley
  • 300g cooked cannellini beans
  • sea salt
  • ground pepper
  • coconut oil


  1. Preheat the oven to 180°C / 350°F.
  2. Cut the tops of the tomatoes off and scoop out all the flesh and seeds. Set aside.
  3. Salt the inside of the empty tomatoes, then place them upside down on a plate for 15 minutes to drain.
  4. Crush and chop the garlic. Finely dice the onion, mushrooms, olives, spinach, basil and parsley.
  5. Sauté the garlic and onion for 3 minutes with some coconut oil.
  6. Add the insides of the tomatoes, the beans, mushrooms and olives to the pan.
  7. Simmer for 5-7 minutes or until the liquid has significantly reduced. Stir constantly.
  8. Remove from heat and add the spinach, basil and parsley.
  9. Season with salt and pepper, taste.
  10. Stuff the tomatoes with the mixture.
  11. Place the tomatoes on a baking tray greased with coconut oil.
  12. Bake for 10 minutes and serve.


Find more of Mari’s recipes on @marijasmine.

For more easy & creative vegan appetizers, click here.



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