Stuffed Garden Tomatoes

This is a great recipe for when your fresh vegetables are coming in from the garden.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  medium fresh tomatoes
• 6  tablespoons butter, divided
• 1  medium carrot, coarsely chopped
• 8  radishes, coarsely chopped
• 2  green onions, thinly sliced (green and white parts)
• 1  small cucumber, peeled, seeded, and coarsely chopped
• 1⁄2 cup fresh peas or 1⁄2 cup  frozen peas
• 1  tablespoon fresh parsley, chopped
• 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

1. Cut a thin slice from the top of each tomato. Leaving a 1/2 inch thick shell, scoop out the pulp. Discard, or save for another use. Invert the tomatoes onto paper towels to drain.
2. In a skillet, melt 4 tbsp butter over medium-high heat. Saute the carrots, radishes, green onions, cucumber, peas, parsley, oregano, garlic and salt until the vegetables are tender.
3. Stuff the tomatoes with the vegetables and place in a greased shallow baking dish.
4. Melt the remaining butter; stir in the Parmesan cheese, bread crumbs and sugar. Sprinkle over the tomatoes.
5. Bake uncovered at 400 degrees for 20 minutes or until the crumbs are lightly browned.