Stuffed Garden Tomatoes

Name: Stuffed Garden Tomatoes
Ingredients: 4 medium fresh tomatoes; 6 tablespoons butter, divided; 1 medium carrot, coarsely chopped; 8 radishes, coarsely chopped; 2 green onions with tops, thinly sliced; 1 small cucumber, peeled, seeded and coarsely chopped; 1/2 cup fresh or frozen peas; 1 tablespoon chopped fresh parsley; 1/2 teaspoon dried oregano; 2 garlic cloves, minced; 1/2 teaspoon salt; 4 teaspoons grated Parmesan cheese; 4 teaspoons seasoned dry bread crumbs; 1 teaspoon sugar

14 ingredients

3 steps

Ingredients

4 medium fresh tomatoes
6 tablespoons butter, divided
1 medium carrot, coarsely chopped
8 radishes, coarsely chopped
2 green onions with tops, thinly sliced
1 small cucumber, peeled, seeded and coarsely chopped
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
4 teaspoons grated Parmesan cheese
4 teaspoons seasoned dry bread crumbs
1 teaspoon sugar

Directions

1

Cut a thin slice from top of each tomato. Leaving a 1/2-in.- thick shell, scoop out pulp and discard. Invert tomatoes onto paper towels to drain.
2

Meanwhile, in a large skillet, melt 4 tablespoons of butter over medium-high heat. Saute the carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
3

Stuff tomatoes and place in a greased shallow baking dish. In a small skillet, melt remaining butter; stir in the Parmesan cheese, bread crumbs and sugar. Sprinkle over tomatoes. Bake, uncovered, at 400° for 20 minutes or until crumbs are lightly browned.