Stuffed garden tomatoes

 
                          Stuffed Garden Tomatoes
 
 Recipe By     : Taste of Home Garden-Fresh Recipes
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Medium        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
      1/2  Cup           Fresh or Frozen Peas
    1      Tablespoon    Chopped Fresh Parsley
      1/2  Teaspoon      Dried Oregano
    2      Cloves        Garlic -- Minced
      1/2  Teaspoon      Salt
    4      Teaspoons     Grated Parmesan Cheese
    4      Teaspoons     Seasoned Dry Bread Crumbs
    1      Teaspoon      Sugar
 
 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.
 
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