Swiss Chard Stuffed Tomatoes


  • 6 medium firm, ripe tomatoes
  • 1 bunch Swiss Chard, chopped
  • 1/4 cup pancetta, diced
  • 4 garlic cloves, minced
  • 3/4 cup bread crumbs
  • 1 Tbsp. fresh savory, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 2 Tbsp. olive oil
  • salt and pepper

Preheat oven to 400°F.

Heat oil in a large sauté pan over medium-high heat. Add pancetta and cook until golden brown. Pour out three-fourths of the fat. Add garlic and cook for about 1-2 minutes. Add Swiss chard and cook until wilted, about 2-3 minutes. Remove from pan and let cool. Mix chard, herbs, and bread crumbs together and adjust seasoning. Cut tomatoes in half and lightly squeeze out seeds and juice. Place in a baking dish. Evenly distribute filling. Sprinkle with salt and pepper. Bake for 15-20 minutes.