Stuffed Garden Tomatoes

• 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
• 12 cup fresh peas or 12 cup frozen peas
• 1 tablespoon fresh parsley, chopped
• 12 teaspoon dried oregano
• 2 garlic cloves, minced
• 12 teaspoon salt
• 4 teaspoons grated parmesan cheese
• 4 teaspoons seasoned dry bread crumbs
• 1 teaspoon sugar

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

tomatoes, butter, carrot, radishes, green onions, cucumber, fresh peas, fresh parsley, oregano, garlic, salt, parmesan cheese, bread crumbs, sugar

Taken from www.food.com/recipe/stuffed-garden-tomatoes-477954 (may not work)