Gruyère and Pancetta Stuffed Tomatoes

By: Marge Perry & David Bonom

  • Yield: 6 Servings
  • Course: Side Dish


  • 6 tomatoes, 2 3/4-inches in diameter
  • 1 1/2 cups fresh breadcrumbs
  • 2 ounces pancetta, chopped
  • 1/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon + 1/8 teaspoon sea salt, divided
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons chopped parsley



  1. Preheat the oven to 350°F. Lightly oil an Anolon Advanced Square 9" Cake Pan.
  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; drain 20 minutes.
  3. Meanwhile, spread the breadcrumbs on a large Anolon Advanced Baking Sheet and bake, stirring occasionally, until toasted and golden, 7-8 minutes. Transfer to a bowl.
  4. Heat an Anolon Advanced Skillet over medium and add the pancetta. Cook, stirring occasionally, until lightly browned, 4 -5 minutes. Stir in the shallots and garlic; cook until slightly softened, 3 minutes. Combine with the breadcrumbs; stir in the cheese, oil, remaining 1/4 teaspoon salt, pepper and parsley. Spoon the mixture into the tomatoes, mounding slightly.. Place the tomatoes in the prepared baking dish and cover with aluminum foil.
  5. Bake 15 minutes, uncover and continue to bake until the top is lightly browned, another 4-5 minutes.