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