“This is a great recipe for when your fresh vegetables are coming in from the garden.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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