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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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. 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.
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