Panzanella Stuffed Heirloom 'Big Beef' Tomatoes

Mighty 'Mato


This recipe is a slight twist on classic stuffed tomatoes. Savory yet light, these tomatoes would make a great appetizer or side dish. Using Mighty 'Mato "Big Beef" tomatoes fresh from your garden, these tomatoes will be a hit at your next pot luck, family dinner or event! Find Mighty 'Mato tomato plants at

★★★★★ 1 vote
20 Min


4 large
mighty 'mato "big beef" heirloom tomatoes
red onion, very thinly sliced
3 Tbsp
red wine vinegar, divided, plus more as needed
1/4 c
garlic infused olive oil, plus more as needed
4 oz
thin grossini, broken into 1/2 inch pieces
salt and pepper, to taste

How to Make Panzanella Stuffed Heirloom 'Big Beef' Tomatoes


  • 1Cut 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.
  • 2Put 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.
  • 3Coarsely 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.

Printable Recipe Card

About Panzanella Stuffed Heirloom 'Big Beef' Tomatoes

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy