Yield: 4 Servings
|4 mediums||Fresh Tomatoes|
|6 tablespoons||Butter Or Margarine; Divided|
|1 medium||Carrot; Coarsely Chopped|
|8 \N||Radishes; Coarsely Chopped|
|2 \N||Green Onions With Tops; Thinly Sliced|
|1 small||Cucumber; Peeled And Coarsely Chopped|
|½ cup||Fresh or Frozen Peas|
|1 tablespoon||Chopped Fresh Parsley|
|½ teaspoon||Dried Oregano|
|2 \N||Cloves Garlic; Minced|
|4 teaspoons||Grated Parmesan Cheese|
|4 teaspoons||Seasoned Dry Bread Crumbs|
Cut a thin slice from top of each tomato. Leaving a ½-inch thick shell, scoop out pulp and discard. Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, melt 4 tablespoons of the butter over medium-high heat. Saute carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender. Stuff tomatoes and place in a greased shallow baking dish. Melt remaining butter; stir in Parmesan cheese, bread crumbs and sugar. Sprinkle over tomatoes. Bake, uncovered at 400 degrees for 20 minutes or until crumbs are lightly browned.
Recipe by: Taste of Home Garden-Fresh Recipes Posted to MC-Recipe Digest V1 #764 by Aquasea221@... on Aug 29, 1997