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Tomatoes Stuffed with Green String Beans
Kelsey Ganes
3 minutes
4 servings
BeginnerAdapted from an old Martha Stewart cookbook, this is a classic summer appetizer or side dish. Simple, elegant and incredibly delicious!
Total Steps
4
Ingredients
6
Tools Needed
4
Ingredients
- 4 whole tomatoes
- 1 pound very thin baby string beans (haricots verts)
- 1 1/2 cup extra virgin olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoons ground pepper
Instructions
1
Step 1
Prepare vinaigrette by combining all ingredients (olive oil, red wine vinegar, Dijon mustard, ground pepper) in a bowl, whisking well to combine. Set aside.
2
Step 2
Cut the tops and bottoms off of the tomatoes. Using a spoon, hollow out the inside, leaving only a thin layer of skin and flesh.
3
Step 3
3-5 minutes
Trim the stem ends off the string beans and wash them. Steam the string beans over simmering water for 3 to 5 minutes until bright and barely tender. Do not overcook.
4
Step 4
Stuff the hollowed tomato rings with the warm string beans, drizzle with vinaigrette, and serve.
Tools & Equipment
bowl
whisk
spoon
steamer