Panzanella Stuffed Heirloom Tomatoes

1. 1

   Cut the top 1/4-inch off each tomato and reserve.

2. 2

   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.

3. 3

   Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.

4. 4

   Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt.

5. 5

   Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion.

6. 6

   In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water.

7. 7

   Season well with salt and pepper.

8. 8

   Coarsely chop the drained tomato membrane and put in a mixing bowl.

9. 9

   Drain the onions and add them along with the grissini pieces.

10. 10

    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.

11. 11

    Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops.

12. 12

    Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.