|Canned red kidney beans||15 Ounce, drained (1 can, 425 gram)|
|Onion||1 Small, peeled, finely chopped|
|Finely chopped blanched almonds||2 Tablespoon|
|Chopped fresh sage||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Whole meal breadcrumbs||2 Tablespoon|
|Parsnip||1 Small, peeled and grated|
|Freshly ground black pepper||To Taste|
|Tomatoes||4 Large (Mediterranean variety / 8 medium size)|
|Olive oil||1 Tablespoon|
1. Mix the beans with the onion, almonds, sage, garlic, breadcrumbs, grated parsnip and seasonings.
2. Cut the tops off the tomatoes and carefully hollow them out. Fill each with the bean mixture.
3. Stand the stuffed tomatoes upright in a lightly greased ovenproof dish. Brush with a little oil.
4. Bake in a preheated seven for 15-20 minutes.