This PANZANELLA TOMATO will be your go-to appetizer or lunch all summer long! It’s elegant, delicious, and so easy to make! 🍅🍅🍅🍅 Makes 4 4 large ripe tomatoes ¼ cup olive oil + plus more for plating 1 tbsp red wine vinegar 1 small garlic glove (optional) ½ tsp salt ¼ tsp pepper 2 tbsp chopped parsley ¼ red onion, diced 4 cups of cubed ciabatta or sourdough Remove the stem from each tomato, then use a tablespoon to remove the flesh from each tomato carefully. Be sure not to break through the tomato skin, Add 1½ cups of tomato flesh, olive oil, red wine vinegar, garlic, salt, and pepper to a blender. Blend until smooth and creamy. To a large bowl, add the tomato vinaigrette, chopped parsley, and red onion. Mix well. Add the bread, toss to coat, and let sit for at least 10 minutes. Next, fill the tomatoes with the soaked bread, pressing down as you fill. To plate, drizzle a bit of olive oil into each bowl. Next, add the stuffed tomato, garnish with a drizzle of olive oil and a basil sprig.