Ah summer. One of my all-time favorite things about summer is late-afternoon, coming in from a long day of gardening with the sun filtering through the trees just so. As I sit on the deck taking off my dirty shoes and socks, I smell that smoky smell of fresh charcoal that makes my stomach rumble and mouth water.
You know what I’m talking about; you’ve felt the same way.
Contrary to what most anticipate when the smell wafts through the neighborhood, grilling doesn’t have to focus on meat, poultry or fish. Sometimes veggies are just where it’s at.
WIth a hearthy bread cube stuffing and just the right bit of saltiness from the pancetta nuggets, these stuffed red beauties are savory and filling enough to serve as a main dish or are a terrific side if you’re a devoted meat eater.
Grilled Stuffed Tomatoes
Makes 6 servings
6 medium tomatoes, halved and seeds removed
3 tablespoons butter
1 clove garlic, minced
1 ¾ cups baguette or sourdough bread, ½ inch cubes
¼ pound pancetta, diced, cooked, drained and cooled
1 cup Parmesan Cheese, shredded
2 tablespoons basil, chiffonade (in thin strips or shreds)
2 tablespoons Italian flat leaf parsley, chopped
⅛ teaspoon chili flakes
Prepare tomatoes and set aside. In a sauté pan over medium high heat, melt butter and add garlic. Cook for 1 minute and remove from heat. Add bread cubes and pancetta and mix to coat well with butter and garlic mixture. Let cool.
In a medium bowl, combine Parmesan, basil, parsley and chili flakes. Add cooled bread cubes and mix well. Season tomato halves with kosher salt and fill with stuffing mixture, about ⅛ rounded cup per tomato half.
Bring grill to medium high heat and grill tomato halves for 8-10 minutes. Remove and serve immediately or at room temperature.
grilling, summer, tomato, vegetable
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