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Broccoli-Stuffed Tomatoes Recipe

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This recipe for Broccoli-Stuffed Tomatoes is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Med. Tomatoes
Salt & Pepper
1 (10-oz.) package frozen chopped Broccoli
1 c. (4 oz.) Shredded Swiss Cheese
1 c. soft Breadcrumbs
1/2 c. Mayonnaise
2 T. chopped Onion
2 T. Grated Parmesan Cheese
Green Onion Fans (Optional)
Directions:
Directions:
Wash tomatoes thoroughly. Cut tops from tomatoes, scoop out pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle cavities of tomatoes with salt & pepper, and invert on wire rack to drain 30 minutes. Cook broccoli according to package directions, omitting salt, drain well. Combine broccoli and next 4 ingredients; mix well. Stuff tomato shells with broccoli mixture; sprinkle with Parmesan cheese. Bake at 350* for 30 minutes. Arrange tomatoes on serving platter, and garnish with green onion fans, if desired.
Number Of Servings:
Number Of Servings:
6 Servings
Personal Notes:
Personal Notes:
It is wonderful to make when tomatoes are in season. From my friend Mary Lou.

 

 

 

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