BROCCOLI STUFFED TOMATOES|
6 medium tomatoes
salt and pepper
1 (10 oz.) pkg. frozen,
chopped broccoli (or
equivalent amount of fresh
1 c. (4 oz.) shredded Swiss
1 c. soft bread crumbs
1/2 c. mayonnaise
2 Tbsp. chopped onion
2 Tbsp. grated Parmesan cheese
Wash tomatoes thoroughly. Cut tops from tomatoes.
Scoop out pulp leaving shells intact. (Save for other uses if
desired). Sprinkle cavities with salt and pepper and invert on
rack 30 minutes to drain. Cook broccoli (without salt), drain
well. Combine broccoli with shredded cheese, bread crumbs,
mayonnaise and onion. Stuff tomatoes with mixture; sprinkle
with Parmesan cheese. Bake 30 minutes at 350 degrees.
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