Preheat oven to 350 degrees.
Prep your tomatoes by using a sharp paring knife and slice the top off, discard.
Scoop out much of the flesh of the tomato into a bowl (make sure you reserve those tomato juices in the bowl), get it mostly hollowed out, but don't take too much time making it perfect, you don't want the sides to flimsy or they will fall apart during cooking. Set the tomatoes into a casserole dish.
Next heat a skillet on the stove top over medium heat and add the diced shallots when it's hot. Saute shallots until they are translucent.
Add in the ground turkey and cook for 3 minutes, then add in the garlic and seasonings (except the parsley) Continue to cook until the meat is browned through.
Add in the balsamic vinegar and 3/4 of the fresh parsley. Mix everything up really well.
Next with the bowl of reserved tomato flesh and juice, take out any "harder" parts of the tomatoes and discard, mix the pulpier tomato and juices together well then add to the cooked meat, mix well.
Using a medium sized spoon, scoop the 1/4 of the meat filling into the hollowed out tomatoes, make sure to stuff the meat down all the way into the tomato, so you can fill it as full as possible. Finish filling the tomatoes, make sure to do an even amount of meat mixture into each and whatever meat is leftover just place in the bottom of the pan. (you still want to eat that yummy goodness even if it doesn't fit into the tomato!)
Place in the oven and bake for approximately 20-25 minutes or until the tomato looks a bit softer, but not falling apart. If it does fall apart, no worries it will still taste AMAZING!
Serve hot topped with fresh parsley and if desired, high quality parmesan grated on top (this is not included in calorie count)
This can be made Phase 1 by not adding the parmesan.
This can be made Phase 3 by using Italian style sausage instead of ground turkey.
4 large tomatoes (large enough to stuff)
1 pound lean ground turkey (if on phase 3 you can sub with good quality italian sausage)
1 tbsp coconut oil
4 cloves garlic (diced)
1 shallot (diced)
1 tsp fennel seed
1 tsp salt
1/4 tsp black pepper
1 tbsp balsamic vinegar
1 large handful of fresh italian parsley (chopped)