Stuffed Tomatoes — Robert St. John

Ingredients

• 6 large tomatoes, not too ripe
• 2 Tbsp Olive Oil
• 1/4 cup Shallot, minced
• 2 Tbsp Yellow onion, minced
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Tomato pulp, scooped from the tomatoes and chopped
• 1 Tbsp Orange juice
• 1 tsp Worcestershire sauce
• 1/4 cup Pesto
• 1/3 cup Seasoned Italian bread crumbs