Stuffed garden tomatoes

Yield: 4 Servings

Measure Ingredient
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
½ teaspoon Salt
4 teaspoons Grated Parmesan Cheese
4 teaspoons Seasoned Dry Bread Crumbs
1 teaspoon Sugar

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

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