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Swiss Chard Stuffed Tomatoes

From Our Kitchen

Preheat oven to 400°F.


6 medium firm, ripe tomatoes
1 bunch swiss chard, chopped
¼ cup pancetta, diced
4 garlic cloves, minced
¾ cup bread crumbs
1 Tbsp. fresh savory, chopped
1 Tbsp. fresh parsley, chopped
2 Tbsp. olive oil
salt and pepper


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.