Mexican Stuffed Tomatoes

[Guest guest]

Mexican Stuffed Tomatoes

 

5 yellow vine ripe tomatoes

Salt and ground black pepper, to taste

2 (jarred) pimentos, drained and chopped

1/4 red onion, chopped

1/2 small zucchini, cut into 1/4 " dice

1 jalapeño pepper, seeded and finely chopped

1/2 lemon, juiced

1/2 tsp. dried oregano, crushed

2 TB fresh cilantro, chopped

2 TB dried bread crumbs

2 TB extra virgin olive oil

 

Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that

they will sit

upright easily. Hollow out the tomatoes with a spoon over garbage bowl or

sink.

 

Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed

and

chop tomato.

 

In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeño,

lemon juice,

oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl.

 

Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2

tablespoons.

 

Toss mixture to combine and season, to taste, with salt and pepper.

 

Fill the empty tomatoes with stuffing and serve.

 

Makes: 4 servings.