Mexican Stuffed Tomatoes - cooking recipe

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

Preparation

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.