Mexican Stuffed Tomatoes

Ingredients

• 5 red ripe tomatoes
• salt and pepper
• 1 (2 ounce) jar diced pimentos
• 1/4 red onion, chopped
• 1/2 small zucchini, 1/4-inch dice
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 lemon, juice of
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons dried breadcrumbs
• 2 tablespoons extra-virgin olive oil

Directions

1. 1

   Cut the tops off 4 tomatos and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon. Season tomatoes with salt and pepper. Seed and chop remaining tomato.

2. 2

   In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve.