Swiss Chard + Walnut Stuffed Tomatoes with Pancetta Breadcrumbs

By • September 16, 2013 • 5 Comments

Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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11 months ago Exbruxelles

I used red wine, but in my experience very little isn't improved with balsamic. I think you're safe either way.


11 months ago darksideofthespoon

Funny story.. I actually totally forgot the add the vinegar. I pre-made these for dinner just now. I guess I'll just drizzle some over the top and leave it at that! Hahaha.


11 months ago darksideofthespoon

I plan on making this tonight.. sounds great! Just one question - in the instructions it says red wine vinegar, in the ingredients it says balsamic. Which one do you usually use?


12 months ago LLStone

I agree, this is really good. I do love this column..


12 months ago Exbruxelles

This is excellent. I've made it twice: The first as written here--clean and fresh and lovely. The second time I omitted the walnuts, added a handful of parmesan and baked the tomatoes for 20 minutes. A different dish, to be sure, but also really good.