6 medium firm, ripe tomatoes
bunch Swiss Chard, chopped
1/4 cup pancetta, diced
4 garlic cloves, minced
3/4 cup bread crumbs
1 tablespoon fresh savory, chopped
1 tablespoon fresh parsley, chopped\r\n2 tablespoons olive oil
Salt and pepper

Wash thoroughly in water.

Tear or cut into pieces cutting stems into ½ inch pieces

Place in boiling, salted water

Cook, uncovered for 2-3 minutes after water returns to a boil.

Drain, serve plain with butter or sauté cooked chard lightly in oil and garlic. Swiss chard may be substituted for cooked spinach or other greens in recipes.

Preheat oven to 400 degrees. Heat oil in a large sautee pan over medium-high heat. Add pancetta and cook until golden brown. Pour out three-fourths of the fat. Add garlic and cook for 1-2 minutes. Add Swiss chard and cook until wilted, about 2-3 minutes. Remove from pan and let cool. Mix chard, herbs and bread crumbs together and adjust seasoning. Cut tomatoes in half and lightly squeeze out seeds and juice. Place in a baking dish. Evenly distribute filling. Sprinkle with salt and pepper. Bake for 15-20 minutes.