James Carrier Photo by: James Carrier

Tomatoes with Sicilian White Bean Purée

For a casual first course, Roxanne Chan tops fresh tomatoes with a savory bean mixture. Mash the beans into a chunky purée with a potato masher or pulse a few times in a food processor.

Sunset JUNE 2002

  • Yield: Makes 6 to 8 appetizer servings


  • 2 tablespoons pine nuts
  • 1 can (15 oz.) cannellini (white) beans, rinsed, drained, and mashed (see note above)
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon drained capers
  • 1 tablespoon dried currants
  • 1 tablespoon minced green onion (including green top)
  • 1 clove garlic, peeled and minced
  • Salt and pepper
  • 3 firm-ripe tomatoes (about 1 3/4 lbs. total), rinsed, cored, and sliced crosswise 1/4 inch thick


1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 10 minutes.

2. In a bowl, mix mashed beans, basil, mayonnaise, parmesan, lemon juice, capers, currants, green onion, and garlic until well blended. Add salt and pepper to taste.

3. Arrange tomato slices, overlapping, on a platter. Spoon bean mixture down the center of tomatoes. Sprinkle with pine nuts.

Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 41%
  • Protein: 4.7g
  • Fat: 4.8g
  • Saturated fat: 0.9g
  • Carbohydrate: 12g
  • Fiber: 3.7g
  • Sodium: 165mg
  • Cholesterol: 3mg

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Tomatoes with Sicilian White Bean Purée Recipe