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Panzanella Stuffed Heirloom Tomatoes

This recipe is from Season 2 of 5 Ingredient Fix


  • 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


  • 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.

  • 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.

  • 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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