Tuscan cannelloni supper (4). 2 Lb tomatoes, diced. 3 Tbs red wine vinegar. 1 Tbs olive oil. 1/4 tsp black pepper. 1/8 red pepper flakes. 2 garlic cloves, minced. 2 cans cannelloni beans, rinse and drained. 1/2 cup chopped fresh basil. 1/2 cup diced onion. Cook: Drain tomatoes for 15 mins with Salt on a bowl. In a large bowl, combine vinegar, olive oil, black and red pepper and garlic and beat lightly. Add the tomatoes, beans, basil and onion.