Stuffed Tomatoes — Robert St. John
Remove the core of the tomatoes, and slice across the very top of the tomato. Using a teaspoon, scoop out about one tablespoon of the pulp from each tomato and…
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Ingredients
- 6 large tomatoes, not too ripe
- 2 Tbl Olive Oil
- 1/4 cup Shallot, minced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, freshly ground
- 1/2 cup Tomato Pulp, scooped from tomatoes and chopped
- 1 Tbl Fresh Orange Juice
- 1 tsp Worcestershire Sauce
- 1/4 cup Pesto
- 1/3 cup Italian Seasoned Bread Crumbs
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