"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Broccoli-Stuffed Tomatoes Recipe

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This recipe for Broccoli-Stuffed Tomatoes, by , is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay McCarter Green

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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