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CATEGORY CUISINE TAG YIELD
Dairy 4 Servings

INGREDIENTS

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

INSTRUCTIONS

Cut a thin slice from top of each tomato. Leaving a 1/2-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@aol.com on Aug 29, 1997

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