Panzanella Stuffed Baked Tomatoes (Gluten Free Option)
These baked tomatoes are inspired by panzanella salad (a.k.a. bread salad) and have an incredible flavor. Whole tomatoes are stuffed with toasted bread cubes, melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top. You’ll need a rustic loaf or baguette to make the bread cubes—you can use regular or gluten free bread. Be sure to use a firmer style tomato with fleshy walls (some heirloom varieties have a loose structure and thin walls, and they’ll fall apart when baked). Pair the tomatoes with grilled meats or fish, or serve them with this simple Green Salad or Stuffed Zucchini for a light lunch!
Servings: 4 -6 people
Ingredients
- 1 heaping cup bread cubes (½-inch in size), regular or gluten free
- 6 medium tomatoes, such as vine-ripened
- 1 cup shredded Comté cheese (2 ½ ounces)
- 1 garlic clove, grated
- 1 tablespoon chopped fresh basil, plus more for serving
- Salt and freshly ground black pepper
- Good quality extra virgin olive oil, for drizzling
Instructions
- Preheat the oven to 400˚F (200˚C). Oil a 9-inch pie dish or similar sized baking dish.
- Spread the bread cubes on a small baking sheet and bake until lightly toasted, about 5-8 minutes.
- Cut off the tops of the tomatoes (remove about ¼ inch). Using a small serrated knife (a steak knife works great), cut around the inside of the tomato, leaving a ¼-inch border. Use a spoon to scoop the flesh and seeds into a strainer set over a bowl. Using kitchen scissors, finely chop the tomato flesh and seeds in the strainer. Let sit 5 minutes to drain.
- Arrange the tomatoes, cut sides up, in the baking dish.
- In a medium bowl combine the toasted bread cubes, chopped tomato flesh (discard the juice in the bowl or drink it!), Comté, garlic and basil. Season with salt and pepper.
- Season the tomatoes with salt and pepper. Mound the stuffing into the cavities.
- Bake until the tops are golden brown, about 18-20 minutes. Let cool slightly. Drizzle with the best olive oil you’ve got, and garnish with more basil.
Notes
Do ahead:
- The baked tomatoes (without the olive oil and basil garnish) can sit at room temperature for up to 4 hours. You can reheat them in a warm oven or serve them at room temperature. Drizzle them with the olive oil and garnish them with basil right before serving.
- Store leftover stuffed tomatoes in an airtight container for up to 5 days. Reheat them in the oven or in the microwave.
- The best tomatoes to use are firmer-style ripe tomatoes with thick, fleshy walls, such as vine-ripened tomatoes. I love this recipe with summer tomatoes, but since they soak up so much flavor when baked, you can even use grocery store tomatoes in the winter months!
- Nothing goes to waste in this stuffed tomatoes recipe! The tomato flesh and seeds are incorporated into the bread filling, but it’s important to drain the flesh and seeds in a strainer first (otherwise they will water down the filling).
- Using kitchen scissors makes it easy to chop up the flesh and seeds, but you can also finely chop them instead (after draining). The drained tomato juice is wonderful in soups, or chill it for a refreshing drink!
- The stuffed tomatoes are baked in a 9-inch pie plate, but you can use any baking dish that will fit them snugly.
- Comté is an aged, Alpine-style PDO cheese from France with a delicious nutty flavor. If you can't find it you can swap in another type of cheese that melts well (such as gruyere or mozzarella; you can also throw in some parmesan cheese).