Gruyere and Pancetta Stuffed Tomatoes

By Marge Perry & David Bonom
Equally at home at a luncheon or as a side dish for steak or fish, these stuffed tomatoes add retro-cool and delicious flavor to any plate.
  • Course: Side Dish


  • Chopped parsley
  • Extra Virgin Olive Oil
  • fresh breadcrumbs
  • garlic cloves
  • ground black pepper
  • Pancetta
  • Shallots
  • shredded Gruyere cheese
  • tomatoes


  1. Preheat the oven to 350°F. Lightly oil an 8-inch square-baking dish.
  2. Take a thin slice off the top of each tomato. With a spoon, scoop out the seeds and pulp and discard them. Sprinkle the inside of the tomatoes with 1/8 teaspoon of the salt and place them, them cut side down, on a rack
  3. Meanwhile, spread the breadcrumbs on a large baking sheet and bake, stirring occasionally, until toasted and golden, 7-8 minutes. Transfer to a bowl.
  4. Heat a large nonstick skillet over medium and add the pancetta. Cook, stirring occasionally, until lightly browned, 4 -5 minutes. Stir in the shallots and garlic
  5. Bake 15 minutes, uncover and continue to bake until the top is lightly browned, another 4-5 minutes.