Mexican Stuffed Tomatoes

• 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

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

red ripe tomatoes, salt, pimentos, red onion, zucchini, pepper, lemon, oregano, fresh cilantro, breadcrumbs, extra virgin olive oil

Taken from www.food.com/recipe/mexican-stuffed-tomatoes-170025 (may not work)