Stuffed garden tomatoes

4 Servings

Ingredients

QuantityIngredient
4mediumsFresh Tomatoes
6tablespoonsButter Or Margarine; Divided
1mediumCarrot; Coarsely Chopped
8Radishes; Coarsely Chopped
2Green Onions With Tops; Thinly Sliced
1smallCucumber; Peeled And Coarsely Chopped
½cupFresh or Frozen Peas
1tablespoonChopped Fresh Parsley
½teaspoonDried Oregano
2Cloves Garlic; Minced
½teaspoonSalt
4teaspoonsGrated Parmesan Cheese
4teaspoonsSeasoned Dry Bread Crumbs
1teaspoonSugar

Directions

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