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.
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