- Yield 4 servings
Warm and fresh stuffed tomatoes.
- 4 tomatoes
- 2/3 (10-ounce) package frozen chopped broccoli or 1 broccoli crown, chopped
- 1/4 cup boiling water
- 2/3 cup bread crumbs
- 2/3 cup shredded Cheddar cheese
- 2/3 cup onion, chopped
- 1/4 cup mayonnaise
- 1 teaspoon salt
- Cut each tomato into 5 wedges to but not through the bottom to form a star shape. Spread the wedges apart. Place the broccoli in the boiling water in a saucepan. Return to a boil. Cook for 2 minutes; drain. Combine the broccoli, bread crumbs, cheese, onion, mayonnaise and salt in a bowl and mix well. Spoon into each tomato and press firmly together. Place on a rack in a baking pan. Bake at 325F for 25 minutes or until heated through.
- Note: You may bake in an 8-inch pie plate or ungreasCut each tomato into 5 wedges to but not through the bottom to form a star shape. Spread the wedges apart. Place the broccoli in the boilined muffin cups to help keep the tomatoes together. You can also use cherry tomatoes for an appetizer.
Recipe reprinted with permission from the Junior League of Yakima’s Fresh from the Valley (Junior League of Yakima, Wash., 2003)