Corsican Stuffed Tomatoes with Herbs and Pancetta
Savor the essence of the Mediterranean with these Corsican Stuffed Tomatoes, brimming with the robust flavors of herbs and the rich, savory notes of pancetta. Perfect for a dinner that's as nutritious as it is delicious.
Equipment
- Oven
- Skillet
- Mixing bowl
- Baking dish
- Cutting board
- Knife
- Spoon for scooping
Ingredients
- 8 large ripe tomatoes about 3 lbs / 1.36 kg
- 4 oz pancetta finely chopped
- 1 cup breadcrumbs
- 1/4 cup fresh basil chopped
- 2 tbsp fresh mint chopped
- 3 cloves garlic minced
- 1/2 cup grated Pecorino cheese
- 2 tbsp olive oil plus extra for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the top of each tomato and gently scoop out the pulp, leaving the shells intact. Sprinkle the insides with salt and place them upside down on a paper towel to drain for 15 minutes.
- In a skillet over medium heat, cook the pancetta until it's crispy and golden, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- In a bowl, mix together the breadcrumbs, basil, mint, garlic, and grated Pecorino cheese. Stir in the cooked pancetta.
- Drizzle the mixture with 2 tablespoons of olive oil, and season with salt and pepper. Mix until all ingredients are well combined.
- Fill the tomato shells with the stuffing mixture, pressing down slightly to pack it in.
- Place the stuffed tomatoes in a baking dish. Drizzle with a little more olive oil on top of each tomato.
- Bake in the preheated oven for 25 minutes, or until the tomatoes are tender and the tops are golden brown.
- Serve hot, garnished with additional fresh herbs if desired.
Notes
You can substitute pancetta with bacon or prosciutto if desired.
For a vegetarian version, skip the pancetta and add chopped olives or capers for an extra flavor punch.
The tomatoes can be prepared ahead of time and refrigerated, then baked just before serving for a fresh, hot appetizer or side dish.