Stuffed Tomato

I was excited when Pooja announced that the "Vegetable for the Week" was the Tomato. So many dishes came to mind that I had some difficulty trying to decide which to make. In the end, I settled upon this simple, yet delightful creation. This dish was among the first couple of recipes that I learnt from Ma when I began cooking.

2 firm Tomatoes (I used beefsteak tomatoes)
1 large potato, boiled and mashed
1/4 tsp red chilli powder
1/4 tsp amchoor (dried Mango Powder)
1/2 tsp coriander powder
Salt to taste
Olive oil to drizzle
1 tsp breadcrumbs
1 tbsp chopped coriander leaves

Cut the tomatoes about 1" from the top and reserve the cap. Remove the pulp of the tomato and keep aside in a bowl.
Add the potato to it and mix well. Now add all the ingredients except bread crumbs and olive oil and mix well.
Preheat the oven. Take a generous amount of the potato mixture and fill the tomato shells with it. Sprinkle the breadcrumbs on it and then put the tomato cap. Drizzle some olive oil on the tomatoes and bake at 450 F for about 20 minutes. Serve hot as a side dish. Enjoy !