Recipe - Stuffed Garden Tomatoes

4 md Fresh Tomatoes
6 tablespoon Butter Or Margarine; Divided
1 md Carrot; Coarsely Chopped
8 Radishes; Coarsely Chopped
2 Green Onions With Tops;
Thinly Sliced
1 small Cucumber; Peeled And
Coarsely Chopped
One half cup Fresh or Frozen Peas
1 tablespoon Chopped Fresh Parsley
One half teaspoon Dried Oregano
2 Cloves Garlic; Minced
One half teaspoon Salt
4 teaspoon Grated Parmesan Cheese
4 teaspoon Seasoned Dry Bread Crumbs
1 teaspoon Sugar

Cut a thin slice from top of each tomato. Leaving a 1/2inch 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 mediumhigh
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 GardenFresh Recipes Posted to MCRecipe Digest V1
#764 by Aquasea221@aol.com on Aug 29, 1997