Stuffed Garden Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium fresh tomatoes
• 6 tablespoons butter, divided
• 1 medium carrot, coarsely chopped
• 8 radishes, coarsely chopped
• 2 green onions, thinly sliced (green and parts)
• 1 small cucumber, peeled, seeded, and coarsely chopped
• 1/2 cup fresh peas or 1/2 cup frozen peas
• 1 tablespoon fresh parsley, chopped
• 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

Recipe

• 1 cut a thin slice from the top of each tomato. leaving a 1/2 inch thick shell, scoop out the pulp. discard, or save for another use. invert the tomatoes onto paper towels to drain.
• 2 in a skillet, melt 4 tbsp butter over medium-high heat. saute the carrots, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
• 3 stuff the tomatoes with the vegetables and place in a greased shallow baking dish.
• 4 melt the remaining butter; stir in the parmesan cheese, bread crumbs and sugar. sprinkle over the tomatoes.
• 5 bake uncovered at 400 degrees for 20 minutes or until the crumbs are lightly browned.