Panzanella Stuffed Baked Tomatoes  

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Yield

4 people

Time

40 minutes

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These stuffed baked tomatoes are the ultimate side dish for any meal. They're stuffed with toasted bread, herbs and cheese.

Ingredients

tomatoes

bread

cheese

garlic

basil

1

Bake bread cubes until slightly toasted (you can use regular or gluten-free bread).

1

2     

Cut off the tops of tomatoes and scoop out the insides. 

2

2     

Transfer the flesh and seeds to a strainer to drain.

3

3

Chop the tomato flesh and seeds using kitchen scissors.

4

5

Combine them with cheese, garlic, herbs and the toasted bread cubes.  

6

Mound the stuffing into the tomato shells and bake.

TIP

Green Bulb
Green Bulb

It's best to use firmer-style ripe tomatoes, such as vine-ripened.

Try the tomatoes with...

Stuffed Zucchini 

Get the recipe!

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FROM SCRATCH FAST

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!