Spanish Stuffed Tomatoes


1/4 cup olive oil (approx.)
18 cocktail or Campari-style tomatoes
1/2 tsp salt, divided
2 tbsp white wine
Pinch saffron
1/3 cup fresh bread crumbs
4 slices Campofrio Jamón Serrano, finely chopped (about 1/3 cup)
1/4 cup shredded Manchego cheese
2 tbsp minced roasted red pepper
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
1/4 tsp pepper


Prep Time: 12 minutes

Cook Time: 20 minutes

Serves: 18

Preheat oven to 350˚F. Grease shallow baking dish with 1 tsp olive oil; set aside.

Slice tops from tomatoes. Using teaspoon, hollow out tomatoes; sprinkle tomato shells with 1/4 tsp salt and let stand upside-down on paper towel for 20 minutes to drain.

Meanwhile, stir wine with saffron; let steep for 10 minutes. Toss bread crumbs with 3 tbsp olive oil until well coated. Stir in wine mixture, Serrano ham, cheese, red pepper, parsley, chives, pepper and remaining salt.

Stuff tomatoes with bread crumb mixture and transfer to prepared baking dish. Drizzle remaining oil evenly over tomatoes; bake for 18 to 20 minutes or until they begin to soften. Serve warm.

Tip: If you like garlic, add 1 clove minced garlic to tomato stuffing.