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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I had an abundance of tomatoes and broccoli one year, so I began experimenting to see how best I could use both of them. Now this recipe is a family favorite. Ingredients:
1-1/2 cups soft bread crumbs, divided |
1 cup grated parmesan cheese, divided |
6 to 8 medium tomatoes |
2 cups chopped broccoli |
1 cup (4 ounces) shredded cheddar cheese |
3/4 cup mayonnaise |
salt and pepper to taste |
Directions:
1. Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese; set aside. Cut a thin slice off the top of each tomato; scoop out pulp and place in a strainer to drain. Place tomatoes upside down on paper towels.
2. Cook the broccoli until crisp-tender; drain. Chop tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining crumbs and Parmesan; mix gently.
3. Stuff tomatoes; place in a greased 11-in. x 7-in. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375° for 30-40 minutes. Yield: 6-8 servings.
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