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- 4 ounces sliced pancetta, chopped
- 4 ounces stale bread
- 4 to 6 medium, ripe tomatoes
- Kosher salt and freshly ground black pepper
- 1 tablespoon thyme leaves
- 1/2 cup walnuts, coarsely chopped
- 1 tablespoon olive oil
- 3 cups chopped Swiss chard (from 1/2 medium bunch)
- 1 tablespoon balsamic vinegar
- Heat a large skillet over medium. Add pancetta and cook, stirring occasionally, until the pancetta is crispy and it renders fat, about 6 minutes. Remove pancetta from skillet (reserve fat). Set skillet aside.
- Meanwhile, place bread in the bowl of a food processor. Process until coarse crumbs form (you should have about 2 cups). Slice the stem end off the tomatoes and use a spoon or melon baller to remove the contents (leaving outer flesh intact to form a cup). Season inside of tomatoes with salt and pepper.
- Return skillet to medium heat and add thyme leaves to fat in pan. Add breadcrumbs and walnuts to skillet and cook, stirring occasionally, until golden brown, 5 minutes. Transfer breadcrumbs to a large bowl; wipe out skillet.
- Return skillet to high heat and add olive oil. Add Swiss chard to skillet and cook, tossing occasionally, until wilted, tender, and liquid has evaporated, 2 to 3 minutes. Stir in red-wine vinegar and season with salt and pepper. Stir together cooked chard and breadcrumb mixture. Spoon filling into prepared tomatoes and sprinkle with pancetta. Place tomatoes on a serving platter and drizzle with remaining olive oil and vinegar.
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