Stuffed Garden Tomatoes Recipe

Stuffed Garden Tomatoes Recipe
Stuffed Garden Tomatoes Recipe photo by Taste of Home
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Stuffed Garden Tomatoes Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 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, 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 skillet, melt 4 tablespoons of 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° for 20 minutes or until crumbs are lightly browned. Yield: 4 servings.
Originally published as Stuffed Garden Tomatoes in Bountiful Harvest Cookbook 1994, p10

Nutritional Facts

1 each: 236 calories, 18g fat (11g saturated fat), 47mg cholesterol, 544mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 4g protein.

  • 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, 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
  1. 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 skillet, melt 4 tablespoons of 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° for 20 minutes or until crumbs are lightly browned. Yield: 4 servings.
Originally published as Stuffed Garden Tomatoes in Bountiful Harvest Cookbook 1994, p10

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