Enjoy with Lemon Cauliflower & Chickpea Soup
For a slimming yet satisfying meal, we served these tomatoes with a bright, creamy soup that’s dairyfree. To make: In pot over high heat, cook 1 chopped onion in 1⁄4 cup olive oil. Add 1 (15 oz.) can chickpeas, 2 cups cauliflower and 2 qts. vegetable broth. Bring to a boil; let simmer 20 min. Add 1⁄4 cup lemon juice. Purée with stick blender.