Stuffed summer onions with braised tomato beans

Summertime brings an abundance of produce that sparks a way of cooking that feels easy, simple and most importantly…fresh. As tomatoes are in peak season, this dish highlights the depth and versatility of a summer tomato in your kitchen Just about every culture has some version of a stuffed onion with a variety of fillings, this one highlights the synergy between tomatoes and fresh herbs. Cooked until slow and tender, the tomato adds immense depth as the sauce base while also pairing well with hearty beans and the fresh herbs accentuate that bold flavor we know and love.

Cut &Prep

1. Soak ¾ cup of rice with 1 cup of water or beef stock in a container and set aside.

2. Fill a 4–8 qt pot with water, bring to a boil over high heat.

3. Peel onions, leave root end intact, and cut in half about ½ inch from the root.

4. Once water boils, reduce to medium simmer, add onions, cover, and cook for 15-20 minutes. Remove and let cool.

5. Chop 4 garden tomatoes, 1 cup of cherry tomatoes, peel and slice 7-8 garlic cloves. Set side.

6. If using fresh herbs, chop ½ cup basil, ½ cup oregano, and ¼ cup thyme. If using dried, use half. Set aside a few whole basil and oregano leaves for garnish.

mixed ground beef

6. In a bowl, mix ground beef, 2–3 grated garlic cloves, grated lemon zest 5–6 grated cherry tomatoes, chopped herbs, soaked rice, 3-4 tbsp kosher salt, all listed spices, 4 tbsp tomato paste, and a splash of olive oil. Mix thoroughly. Set aside.

garlic tomato sauce

7. In a medium saucepot, heat 2 tbsp olive oil over medium heat. Add 4 chopped medium tomatoes, 1 cup cherry tomatoes, 4 tbsp of tomato paste and 1 tbsp of salt. Stir repeatedly, and cook for 5-10 minutes.

8. Add 4–5 sliced garlic cloves to the saucepot and 2 cups of beef stock. Bring to a boil, then reduce to simmer for about 45 minutes until reduced by half.

9. Remove from the stove and blend the sauce until smooth and return it to the same pot. Set aside.

stuffed summer onions

10. Grab cooked onions, peel apart 6 large layers, set aside and discard smaller petals.

11. Fill each onion petal with meat mixture (about half the volume) and roll into a dumpling shape. Which will make 12-18.

12. Preheat oven to 400°F. Place stuffed onions in the pot with tomato sauce in a single layer. Drizzle olive oil. Cover with lid or foil and bake for 1 hour.

13. After baking is complete, optionally broil onions until lightly charred, or let rest 10 minutes.

braised tomato beans

14. In a separate pot, combine 2 cans of cannellini beans, 1 cup of beef stock, remaining cherry tomatoes, a pinch of chopped herbs, 2 tbsp kosher salt, 1 squeezed lemon juice, and a splash of olive oil. Simmer on stove until tomatoes soften, stir repeatedly,

Plate & serve

15. To serve, add a scoop of beans to a bowl, top with 3-4 stuffed onions, tomato sauce, and garnish with fresh basil and oregano leaves. Enjoy!