Stuffed Piccadilly tomatoes: the recipe for an easy and delicious side dish – Tale Of Travels

I stuffed piccadilly cherry tomatoes I am a outline delicious and tasty, to serve also as second vegetarian dish. To make them we hollowed out the cherry tomatoes, before seasoning them with a mixture of breadcrumbs, parmesan, garlic, extra virgin olive oil, salt and pepper. The stuffed cherry tomatoes will then be cooked In the caserole with the addition of water, balsamic vinegar and brown sugar, until tender. Here are the steps to make them.

How to make stuffed piccadilly tomatoes

Cut off the tops of the cherry tomatoes and scoop out the pulp. Season each with a little salt and set aside for 20 minutes.
Mix the fresh breadcrumbs with the parmesan, basil, garlic, salt and pepper. Use a colander to strain the pulp of the cherry tomatoes and mix them with the ingredients for the garnish. Add the extra virgin olive oil and mix well.
Stuff the cherry tomatoes with the breadcrumb mixture.
Pour a little oil into the pan and cook the tomatoes for about 5 minutes. Add balsamic vinegar, water and brown sugar.
Cook for a few minutes until the tomatoes are tender.

storage

You can store stuffed piccadilly tomatoes in the fridge for 1-2 days inside an airtight container.