PANZANELLA STUFFED HEIRLOOM TOMATOES

Panzanella Stuffed Heirloom Tomatoes image

Provided by Claire Robinson

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 244 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 276 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 5 grams, Sugar 9 grams