Recipe By : Taste of Home Garden-Fresh Recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Fresh Tomatoes
6 Tablespoons Butter Or Margarine -- Divided
1 Medium Carrot, Coarsely Chopped
8 Radishes, Coarsely Chopped
2 Green Onions With Tops, Thinly Sliced
1 Small Cucumber, Peeled And Coarsely Chopped
1/2 Cup Fresh or Frozen Peas
1 Tablespoon Chopped Fresh Parsley
1/2 Teaspoon Dried Oregano
2 Cloves Garlic -- Minced
1/2 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 1/2-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.
