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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These stuffed tomatoes make delicious use of vegetables straight from the garden. As a side dish, they're a mouthwatering complement to any meal. Ingredients:
4 medium fresh tomatoes |
6 tablespoons butter, divided |
1 medium carrot, coarsely chopped |
8 radishes, coarsely chopped |
2 green onions with tops, thinly sliced |
1 small cucumber, peeled, seeded and coarsely chopped |
1/2 cup fresh or frozen peas |
1 tablespoon chopped fresh parsley |
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:
1. Cut a thin slice from top of each tomato. Leaving a 1/2-in.- thick shell, scoop out pulp and discard. Invert tomatoes onto paper towels to drain.
2. Meanwhile, in a large skillet, melt 4 tablespoons of butter over medium-high heat. Saute the carrot, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
3. Stuff tomatoes and place in a greased shallow baking dish. In a small skillet, melt remaining butter; stir in the Parmesan cheese, bread crumbs and sugar. Sprinkle over tomatoes. Bake, uncovered, at 400° for 20 minutes or until crumbs are lightly browned. Yield: 4 servings.
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