Stuffed Piccadilly Tomatoes Directions:
Slice the tops from the tomatoes and reserve them.
Carefully scoop the pulp and juice into a fine-mesh sieve set over a bowl without piercing the tomato shells.
Lightly season the insides with salt.
Place the tomatoes cut-side down on paper towels and let them drain for 20 minutes.
Press the tomato pulp gently through the sieve and reserve 2 tablespoons of the strained juice.
Combine the breadcrumbs, Parmesan, basil, garlic, 1 tablespoon olive oil, reserved tomato juice, a pinch of salt, and black pepper.
Stir until the filling is evenly moistened and holds together when lightly pressed.
Fill each tomato to the rim without packing the breadcrumb mixture too tightly.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat.
Arrange the stuffed tomatoes upright in a single layer and cook for 5 minutes, gently rotating them to lightly brown the bottoms and sides.
Stir the balsamic vinegar and brown sugar with 5 tablespoons water.
Pour the balsamic mixture around the tomatoes without wetting the filling.
Place the reserved tops loosely over the tomatoes.
Cover and simmer over medium-low heat for 7 to 10 minutes, until the tomatoes are tender but still hold their shape.
Transfer the tomatoes carefully to a serving plate.
Simmer the remaining liquid uncovered for 2 to 4 minutes, stirring frequently, until it becomes a glossy glaze.
Spoon the glaze over and around the tomatoes.
Garnish with fresh basil leaves, if desired, and serve warm.
WW Points Calculation:
Fresh breadcrumbs: 7.00 points
Parmesan cheese: 4.00 points
Extra-virgin olive oil: 8.00 points
Balsamic vinegar: 2.00 points
Packed light brown sugar: 3.00 points
Points Information:
Total Points: 24.00 points
Servings: 4 servings / about 4 stuffed tomatoes each portion
Points per serving: 6.00 points
Nutrition Information:
Calories: 193
Protein: 6 g
Carbohydrates: 22 g
Fat: 9 g
Fiber: 2 g
Sugar: 9 g
Sodium: 480 mg
I'm waiting for your comments! Enjoy!
