Photo: Mexican Stuffed Tomatoes Recipe
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 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
Directions
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.
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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By The Petite Gourmet
Portland, OR
on October 21, 2011
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I thought these stuffed tomatoes were just lovely. Simple, fast, and delicious. I made them alongside the halibut fish tacos, and it was an absolutely scrumptious meal! I used red tomatoes - it's October, yellow ones are hard to come by - and it worked just as well. I also left out the bread crumbs - they're really not needed if the tomatoes aren't going in the oven, and they're just additional fat, starch, and carbs. The veggie salad has a lot of room for expansion - try throwing in a couple of your favorite spices, such as cumin, chili powder, or even garam masala. If you're a vegetarian, you could easily add some black beans or quinoa, pair with another hearty veggie - scalloped potatoes? - and you'd have yourself a complete, hearty, and healthy meal.
By Katherine446
Cornelius, OR
on August 17, 2011
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Very good, I used red tomatoes because I could not find any yellow ones. Was a light and refreshing dish for summer.
By ccodding_10094872
Colchester, VT
on May 08, 2008
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I had most of the ingredients on hand, was easy to prepare and was yummy!
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