Stuffed Piccadilly Cherry Tomatoes

👨‍🍳Preparation

🥄Step 1: Prepare the cherry tomatoes

• Cut off the tops of the cherry tomatoes.

• Empty the pulp out of them with a teaspoon.

• Sprinkle them with salt inside and leave them to drain upside down for 20 minutes .

🥣Step 2: Prepare the filling

• In a bowl, combine:

  • Breadcrumbs

  • Parmigiano

  • Minced garlic

  • Chopped basil

  • Salt and pepper

🥫Step 3: Recover the pulp

• Pass the tomato pulp through a sieve to remove the seeds and obtain a smooth mixture.

🧄Step 4: Complete the filling

• Add the sieved pulp to the breadcrumb mixture.

• Pour a little extra virgin olive oil and mix until you obtain a soft and moist filling.

🧺Step 5: Fill the cherry tomatoes

• Dry the tomatoes well.

• Fill them with the mixture using a teaspoon.

🔥Step 6: Pan-frying

• Pour a drizzle of oil into a pan and heat it.

• Place the stuffed cherry tomatoes and cook them for about 5 minutes over medium heat.

🧪Step 7: Blend with vinegar

• Add:

  • Water (80 ml)

  • Balsamic vinegar (40 ml)

  • Brown sugar (15 g)

• Leave to cook for a few more minutes, until the cherry tomatoes are soft and caramelized .

✅ Step 8: Servi

• Remove from the heat, let cool and serve the cherry tomatoes as a side dish or appetizer.

💡Extra Tips

• You can also use datterini or cherry tomatoes for a mini version.

• Add some shredded mozzarella to the filling for a cheesy touch.

• Excellent both hot and at room temperature .