Stuffed tomatoes with panzanella

Name: Stuffed tomatoes with panzanella
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: Cluster tomatoes large 6; Whole grain bread 2.8 oz; Baby Zucchini (summer squash) 2.8 oz; Red onions 1; Celery rib 1; Carrots 1; Basil 10 leaves; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste

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105

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 105
Carbohydrates g 13
of which sugars g 6.2
Protein g 2.8
Fats g 4.6
of which saturated fat g 0.68
Fiber g 2.8
Sodium mg 499

Difficulty: Easy
Prep time: 40 min
Cook time: 5 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Panzanella stuffed tomatoes really bring that Tuscan summer vibe to your table. You know those big, juicy heirloom tomatoes at the market? Now, picture them filled with the famous panzanella salad that everyone raves about in Tuscany. Instead of just tossing the bread salad in a bowl, this recipe—super fun—gives it a new spin by stuffing it inside the tomatoes. And the sauce? The bread gets a zesty bath in a tomato-based vinaigrette called "pomodorette," which is great because it enhances the flavor and gives everything a bright and refreshing taste.

It is a clever way to use up day-old bread—honestly, a classic Tuscan trick—and the whole dish leans into the idea of using simple ingredients to make something special. Each bite gives you juicy tomato, soft bread, and that pop of vinegar that feels so refreshing on a warm day. Colorful, right? The colors from the tomatoes and fresh veggies make it look just as good as it tastes, making it a standout summer dish.

In Tuscany, folks have been making panzanella salad for ages. But this stuffed tomatoes recipe offers a little update that's perfect for parties, picnics, or just a light lunch. The filling soaks up all those tangy tomato juices, making each spoonful moist and packed with flavor. The "pomodorette" dressing is a game changer—really, it’s not your regular vinaigrette, but a savory, bright sauce that ties the whole thing together.

While panzanella has its charm, this Italian stuffed tomatoes version is pretty easy to share, eat with your hands, or serve as a fun Mediterranean appetizer when friends drop by. For sure. With the mix of tender bread, crisp veggies, and the sweet tang of tomato, it’s no wonder this idea is catching on fast. Next time you see a pile of ripe tomatoes, definitely try this bread salad stuffing. It's a chance to put your own spin on one of the best summer tomato recipes, celebrating the simplicity and freshness of Tuscan cooking. Pretty much.

INGREDIENTS

105

Calories per serving

Ingredients for 6 servings: Cluster tomatoes 6 - large; Whole grain bread 2.8 oz (80 g); Baby Zucchini (summer squash) 2.8 oz (80 g); Red onions 1; Celery 1 - rib; Carrots 1; Basil 10 leaves; Fine salt to taste; Black pepper to taste

For the "pomodorette": Extra virgin olive oil 1 ½ tbsp (25 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Stuffed tomatoes with panzanella

To prepare the stuffed tomatoes with panzanella, start by cleaning them. After washing and drying them, remove the cap (but don't throw it away) 1, then collect the pulp in a bowl using a melon baller or a teaspoon, being careful not to puncture the tomato shell 2. As you proceed, gather the pulp in a sieve placed over a bowl and then place the cap and tomato upside down on a towel 3.

Once you have collected all the pulp, sieve it by pressing vigorously to obtain the juice 4. Weigh 2.5 oz of it and transfer it to a small pitcher, then season with salt, pepper, and oil 5. Mix well with a fork and set your "pomodorette" aside 6.

After cleaning and trimming the carrot and celery, cut them into tiny cubes (11-12), finally peel the shallot and do the same 13.

Wash and dry the zucchini, trim them, and also cut them into very thin slices 10. It's time to move to the stove. Put a pan on the fire with a drizzle of oil and add the brunoise of celery, carrot, and shallot 11. Let them sauté over medium heat for a couple of minutes. Then add the zucchini 12,

immediately season with salt and pepper and let them cook, turning them very few times, so that they brown well 13. Transfer to a bowl together with the hand-torn basil 14, mix and set aside. Move on to the bread. Slice it 15

and cut it into cubes about 1/2 inch 16. Drizzle the same pan where you cooked the vegetables with some oil and now add the bread 17. Toast it for a few minutes over high heat, then add it to the salad 18.

Mix everything well 19 and transfer to the tomatoes placed on a serving plate 20. Garnish with a pinch of pepper and basil leaves, and add the pomodorette which will be poured over the stuffed tomatoes with panzanella only before serving 21.

Storage

It is not recommended to store the stuffed tomatoes with panzanella once ready, as the texture of the vegetables and tomatoes may become mushy. At most, you can sauté the vegetables and bread no more than a couple of hours before preparation.

Advice

The water from ripe tomatoes is both tangy, sweet, and savory, so flavoring it as suggested will surely be enticing. However, you can further enhance it by adding a few drops of Tabasco and the juice from half a garlic clove without the germ: your stuffed tomatoes with panzanella will be truly amazing!

For the translation of some texts, artificial intelligence tools may have been used.