Bite-Sized Panzanella Stuffed Tomatoes Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
10 minutes
Servings:
16 Tomatoes
Ingredients
  • 6 thin slices ciabatta or other crusty Italian bread (about 4 ounces)
  • 18 campari tomatoes, divided
  • ½ cup peeled, seeded, and finely chopped English cucumber
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped yellow bell pepper
  • 2 tablespoons brine-packed capers, drained
  • 1 small clove garlic, minced
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced fresh basil, divided
  • 1 tablespoon chopped fresh mint
Directions
  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper and arrange the bread slices in an even layer.
  3. Bake the bread for about 10 minutes until golden brown and crisp.
  4. Remove from oven and cool.
  5. While the bread is baking, use a serrated knife to cut a very thin slice from the bottom of 16 of the tomatoes so that they sit flat.
  6. Turn the tomatoes over and cut about ¼-inch from the top of each.
  7. Scoop out the tomato seeds with a melon baller or small spoon.
  8. Place the prepared tomatoes on a plate, cover with plastic, and refrigerate until ready to fill.
  9. Once the bread is cool, cut it into tiny pieces and place in a medium bowl.
  10. Remove the stems ends and seeds from the remaining 2 tomatoes and finely chop.
  11. Add the chopped tomatoes, cucumber, onion, bell pepper, capers, and garlic to the bowl with the bread and toss.
  12. Stir in the olive oil, red wine vinegar, sea salt, and black pepper.
  13. Cover the bowl and refrigerate for at least 1 hour for the flavors to combine and the bread to soften.
  14. Add 1 tablespoon basil and the mint to the bread filling.
  15. Carefully fill the tomatoes with the mixture.
  16. Garnish with the remaining basil and serve immediately.