| 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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