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Stuffed Garden Tomatoes

These stuffed tomatoes make delicious use of vegetables straight from the garden. As a side dish, they're a mouthwatering complement to any meal.

4 ServingsPrep: 25 min. Bake: 20 min.

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

2 of 2

Stuffed Garden Tomatoes (continued)

Directions (continued)

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.

Nutrition 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.