Panzanella Stuffed Tomatoes

Prepare the tomatoes: Wash and dry the tomatoes. Cut off the tops but keep them aside. Scoop out the pulp carefully with a spoon, ensuring not to break the tomatoes, which will serve as containers. Collect the pulp in a sieve placed over a bowl. Turn the tomatoes and their tops upside down on a towel to drain.

Make the pomodorette: Press the pulp through the sieve to extract the juice. Measure out 1/4 cup (70 grams) of the juice, transfer it to a small jug, and season with salt, pepper, and olive oil. Emulsify well with a fork and set aside.

Prepare the vegetables: Peel and finely dice the carrot and celery. Do the same with the onion. Wash and dry the zucchini, trim the ends, and slice them into very thin rounds.

Cook the vegetables: Heat a pan with a drizzle of oil over medium heat. Add the diced carrot, celery, and onion, and sauté for a couple of minutes. Then add the zucchini, season with salt and pepper, and cook, stirring minimally to allow them to brown nicely. Transfer the vegetables to a bowl and mix in the hand-torn basil leaves.

Prepare the bread: Slice the bread into 1 cm cubes. In the same pan used for the vegetables, add another drizzle of oil and toast the bread cubes over high heat until golden. Combine the toasted bread with the vegetable mixture, mixing well.

Assemble the stuffed tomatoes: Fill the hollowed tomatoes with the bread and vegetable mixture and place them on a serving platter. Garnish with a pinch of pepper, basil leaves, and a drizzle of the pomodorette just before serving.