Stuffed Piccadilly Tomatoes: Soft and Impossible to Resist!

Balancing rustic charm with refined flavor, these stuffed Piccadilly tomatoes offer a taste of Mediterranean tradition. Their tender, ruby-red flesh encases a savory blend of breadcrumbs, parmesan, garlic, and herbs, each element chosen to enhance the natural sweetness of the tomato.

Finished with a balsamic glaze that brings subtle depth and brightness, this dish is a fine example of how quality ingredients can yield rich results. Served warm or at room temperature, these tomatoes make a versatile addition to any meal, whether as a starter, side, or elegant vegetarian main.

What Are Stuffed Piccadilly Tomatoes?

Stuffed vegetables are a hallmark of Mediterranean cuisine, appearing across Italian, French, Greek, and Turkish culinary traditions. Tomatoes, introduced to Europe in the 16th century following their discovery in the Americas, were initially met with skepticism but later embraced, especially in southern Italy, where the warm climate supported their cultivation.

The practice of stuffing tomatoes gained popularity in Italian home kitchens in the 18th and 19th centuries, often using stale bread, cheese, herbs, and garlic. Piccadilly tomatoes, a small and flavorful Italian variety, became especially prized for their natural sweetness and tender texture, making them ideal for stuffing.

Pro Tips for the Best Stuffed Tomatoes Ever

• Look for Piccadilly or similarly sized plum tomatoes that are ripe but not overly soft. They should hold their shape during cooking.
• Use fresh breadcrumbs because they absorb the tomato juices better than dry crumbs, giving the filling a moist, textured consistency.
• Finely chop the basil and garlic. Smaller pieces distribute more evenly through the stuffing and prevent overpowering bites.
• Don’t overpack the filling. Gently press the stuffing into each tomato to avoid splitting the skins while still filling them generously.

Frequently Asked Questions

What are Piccadilly tomatoes?

Piccadilly tomatoes are an Italian heirloom variety, smaller than regular salad tomatoes, with a slightly oval shape and a sweet interior. Perfect for stuffing because they hold their shape but melt beautifully in the mouth after cooking.

Can I use other types of tomatoes?

Absolutely! Cherry tomatoes for tiny bites or regular round tomatoes for a heartier version. Just be sure to adjust cooking time, larger tomatoes may need a few extra minutes to soften.

What else can I put in the stuffing?

You can add chopped olives, sun-dried tomatoes, capers, or even finely diced mozzarella for a melty surprise.

Are these served hot or cold?

Both! They’re excellent straight off the pan, but even tastier chilled the next day, as they soak up the flavors.

Can I Freeze Stuffed Tomatoes?

Freezing is not ideal for these little guys, because once thawed, the tomatoes become overly mushy. If you must freeze, do so before frying, then cook directly from frozen, adding a bit more time to the pan.

How to Store Stuffed Tomatoes

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a nonstick pan over low heat or briefly in the microwave. They’re even tasty cold in salads or tucked into sandwiches!

How to Make Stuffed Piccadilly Tomatoes

Step 1

Step 1

Slice the tops off your Piccadilly tomatoes like little hats and scoop out the pulp with a spoon.

Slice the tops off your Piccadilly tomatoes like little hats and scoop out the pulp with a spoon.

Step 2

Step 2

Sprinkle the insides with salt and set them aside for 20 minutes.

Sprinkle the insides with salt and set them aside for 20 minutes.

Step 3

Step 3

While the tomatoes rest, finely chop basil and garlic. In a bowl, mix the breadcrumbs, parmesan, basil, garlic, a pinch of salt and pepper.

While the tomatoes rest, finely chop basil and garlic. In a bowl, mix the breadcrumbs, parmesan, basil, garlic, a pinch of salt and pepper.

Step 4

Step 4

Filter the tomato pulp through a sieve and add the juice to your mix along with a drizzle of olive oil.

Filter the tomato pulp through a sieve and add the juice to your mix along with a drizzle of olive oil.

Step 5

Step 5

Stir until everything is thoroughly combined.

Stir until everything is thoroughly combined.

Step 6

Step 6

Use a teaspoon to gently stuff each one with the breadcrumb mixture until they’re filled to the brim.

Use a teaspoon to gently stuff each one with the breadcrumb mixture until they’re filled to the brim.

Step 7

Step 7

In a large nonstick skillet, heat a generous splash of olive oil. Place the stuffed tomatoes and fry for 5 minutes on medium heat.

In a large nonstick skillet, heat a generous splash of olive oil. Place the stuffed tomatoes and fry for 5 minutes on medium heat.

Step 8

Step 8

Add the balsamic vinegar, water, and brown sugar. Let them simmer and sizzle until the sauce thickens and the tomatoes soften. Remove from heat.

Add the balsamic vinegar, water, and brown sugar. Let them simmer and sizzle until the sauce thickens and the tomatoes soften. Remove from heat.

Step 9

Step 9

Plate the tomatoes with a drizzle of the remaining glaze, some fresh basil leaves, and enjoy.

Plate the tomatoes with a drizzle of the remaining glaze, some fresh basil leaves, and enjoy.