MEXICAN STUFFED TOMATOES

Mexican Stuffed Tomatoes image

This is a recipe from Rachsel Ray's 30 Minute Meals. This is wonderful served with Mean Fish Tacos #107477. A wonderful way to use garden fresh tomatoes.

Provided by Chef Jho

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

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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

Steps:

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. Season tomatoes with salt and pepper. Seed and chop remaining tomato.
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.

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