Stuffed Garden Tomatoes

Name: Stuffed Garden Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 medium fresh tomatoes; 6 tablespoons butter, divided; 1 medium carrot, coarsely chopped; 8 radishes, coarsely chopped; 2 green onions, thinly sliced (green and white 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

Submitted by breezermom

"This is a great recipe for when your fresh vegetables are coming in from the garden."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4

ingredients

4 medium fresh tomatoes
6 tablespoons butter, divided
1 medium carrot, coarsely chopped
8 radishes, coarsely chopped
2 green onions, thinly sliced (green and white 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

directions

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