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
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 roughly chop it.
Over low heat, heat olive oil in a small sauté pan. In the sauté pan, cook the shallot, onion, salt and black pepper for 5 minutes. Add the tomato pulp, orange juice Worcestershire sauce and cook 4-5 minutes more. Remove from the heat and stir in the pesto.
Divide the mixture evenly among the hollowed-out tomatoes. Sprinkle bread crumbs over tops of the stuffed tomatoes.
Prepare the grill. Cook tomatoes over direct medium heat for 5 minutes, rotating tomatoes one quarter turn and cooking for 3-5 minutes more. Serve immediately.
Yield: 6 servings