Stuffed garden tomatoes

Ingredients

Quantity		Ingredient
4	mediums	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
½	cup	Fresh or Frozen Peas
1	tablespoon	Chopped Fresh Parsley
½	teaspoon	Dried Oregano
2		Cloves Garlic; Minced
½	teaspoon	Salt
4	teaspoons	Grated Parmesan Cheese
4	teaspoons	Seasoned Dry Bread Crumbs
1	teaspoon	Sugar

Directions

Cut a thin slice from top of each tomato. Leaving a ½-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.

Recipe by: Taste of Home Garden-Fresh Recipes Posted to MC-Recipe Digest V1 #764 by Aquasea221@... on Aug 29, 1997

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