Stuffed piccadilly tomatoes

INGREDIENTS

1. 500g of piccadilly tomatoes
2. Salt
3. 70g (3/4 cup) of fresh breadcrumbs
4. 20g (1/4 cup) of parmesan
5. Basil
6. 1 clove of garlic
7. Salt
8. Pepper
9. Extra virgin olive oil
10. 40ml (3 tbsp) of balsamic vinegar
11. 80ml (5 tbsp) of water
12. 15g (1 tbsp) of brown sugar

METHOD

1. Cut the top cap of the tomatoes with a knife or a teaspoon and hollow it out to extract the internal pulp. Sprinkle a pinch of salt inside each tomato and set them aside for 20 minutes.
2. In a bowl add the fresh breadcrumbs, parmesan, basil, garlic, salt, and pepper. Finally add the juice obtained from the pulp of the tomatoes, which you will filter with a sieve and a drizzle of oil. Mix to obtain a moist and grainy mixture
3. Stuff all the tomatoes with the mixture, helping with a teaspoon.
4. Pour the olive oil into the pan and add the stuffed tomatoes. Fry for about 5 minutes and then add the balsamic vinegar, water, and brown sugar.
5. Cook for about a few minutes until the tomatoes are soft and remove from the pot and serve.