1.   Gently place stuffed tomatoes on top, cover and return to low heat.

2.   On a large clear glass plate or solid white plate, place tomato slightly off center.

3.   Place the tomatoes in a bowl and toss with the remaining vinaigrette.

4.   Place tomatoes, cut side down, in a nonreactive baking dish large enough to hold them in a single layer.

5.   Place tomatoes, cut side down, into oil.

6.   Place whole tomatoes in skillet and sear, turning, until most of the skin is dark brown.

7.   Place tomatoes around the edges of each plate.

8.   Place tomatoes on a platter, replace tops if desired and scatter any leftover beans around them.

9.   Place stuffed tomatoes in a small baking dish.

10.   Place the tomatoes cut- side up on the grill.