Mexican Stuffed Tomatoes

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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 teaspoon dried oregano, crushed in palm of your hand

2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped

2 tablespoons dried bread crumbs

2 tablespoons extra-virgin olive oil, 2 turns of the bowl