Tomatoes Stuffed with Green String Beans
By: Kelsey Ganes
Published: Saturday, July 23, 2011 - 6:42pm

Ingredients




4 whole tomatoes
1 pound very thing baby string beans (haricots verts)
Vinaigrette:
1 1/2 cups extra virgin olive oil
2/3 cup red whine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon ground pepper

Preparation

1 Prepare vinaigrette by combining all ingredients in a bowl, whisking well to combine. Set aside. 2 Cut the tops and bottoms off of the tomatoes and, using a spoon, hollow out the inside leaving only a thin layer of skin and flesh. 3 Trim the stem ends off the string beans and wash them. Steam the string beans over simmering water for 3-5 minutes until bright and barely tender - do not overcook! 4 Stuff the tomato rings with the warm string beans, drizzle with vinaigrette and serve.

About


Adapted from an old Martha Stewart cookbook, this is a classic summer appetizer or side dish. Simple, elegant and incredibly delicious!