Farm Report

Mexican Stuffed Tomatoes

Makes 4 servings

Ingredients

  • 5 yellow vine-ripe tomatoes
  • Salt and pepper
  • 2 jarred pimentos, drained and chopped
  • 1/4 red onion, chopped
  • 1/2 small zucchini, 1/4-inch dice
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 lemon, juiced
  • 1/2 tsp. dried oregano, crushed in palm of your hand
  • 2 T, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped
  • 2 T dried bread crumbs
  • 2 T extra-virgin olive oil, 2 turns of the bowl

Directions

  1. 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.
  2. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, 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.

 

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