Mexican Stuffed Tomatoes

Ingredients

• 2 tablespoons bread crumbs dried
• 2 tablespoons flat-leaf parsley leaves fresh chopped
• 1  jalapeno seeded finely chopped
• 0.5  juice of lemon juiced
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried crushed
• 2  pimentos jarred drained chopped
• 0.3  onion red chopped
• 4 servings salt and pepper 
• 5  vine-ripe tomatoes yellow
• 0.5 small zucchini 

Equipment

• 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.
2. Remove stem of remaining tomato. Seed and chop tomato.
3. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley.
4. Sprinkle bread crumbs evenly over the bowl.
5. 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.