Stuffed Garden Tomatoes Recipe

Stuffed Garden Tomatoes Recipe photo by Taste of Home

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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.

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Stuffed Garden Tomatoes Recipe

Prep: 25 min. Bake: 20 min.

Yield: 4 Servings

25 20 45

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

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.
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.
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.

Nutritional Facts 1 serving (1 each) equals 236 calories, 18 g fat (11 g saturated fat), 47 mg cholesterol, 544 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Stuffed Garden Tomatoes in Bountiful Harvest Cookbook , p10

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.