Recipe of the Day: Stuffed tomatoes

STUFFED TOMATOES

4 tablespoons butter, plus 2 tablespoons for topping

3 tablespoons all-purpose flour

2 cups 2 percent milk

1 teaspoon freshly ground black pepper

Salt to taste

3/4 cup corn

3/4 cup carrots, finely cut

3/4 cup green beans, finely cut

3 large, firm tomatoes, cut in halves

1 teaspoon vegetable oil

3 tablespoons panko breadcrumbs

3 tablespoons grated Parmesan cheese

Heat oven to 350 degrees.

Over medium heat, melt butter in a small pan. Then add flour and keep stirring to avoid it from becoming lumpy. Add milk; continue stirring to form a smooth paste.

Season with pepper and salt. Add vegetables and mix well.

Cut tomatoes in half; scoop out pulp. Coat outside of tomatoes with oil. Fill with vegetable mixture.

Top tomatoes with breadcrumbs and cheese. Dot with remaining butter.

Bake tomatoes for 45 minutes, or until well cooked. Serves 6.

Pittsburgh Post-Gazette

This story was originally published September 16, 2015 at 6:16 AM with the headline "Recipe of the Day: Stuffed tomatoes."