Panzanella Stuffed Heirloom Tomatoes

  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    244 calorie
  • Fat

    15 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    0 milligrams
  • Sodium

    276 milligrams
  • Carbohydrate

    24 grams
  • Fiber

    2 grams
  • Protein

    5 grams
  • Sugar

    9 grams


  • 4 large heirloom multi-colored tomatoes, about 3 pounds
  • Kosher salt and freshly cracked black pepper
  • 1/2 red onion, very thinly sliced
  • 3 tablespoons red wine vinegar, divided, plus more as needed
  • 1/4 cup garlic flavored olive oil, plus more as needed
  • 4 ounces thin grissini, broken into 1/2-inch pieces


Step 1

Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.

Step 2

Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.

Step 3

Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.

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