Broccoli Tomatoes
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 tomatoes
- 1 (10 ounce) box frozen chopped broccoli
- 1 cup shredded cheddar cheese
- 1 cup dry breadcrumbs
- 1⁄2 cup minced celery
- 2 tablespoons light mayonnaise
- 1 teaspoon salt
- 1 tablespoon parmesan cheese
directions
- Steam the broccoli in a small amount of water for about 3 minutes. Drain well.
- Combine broccoli with cheddar, breadcrumbs, celery, mayo, and salt.
- Take the stem off the top of each tomato. Carefully cut 5 wedges in each tomato without cutting all the way through the bottom - the wedges should stay connected at the bottom.
- Spoon equal amounts of the broccoli filling into each tomato. Gently press the wedges back toward the center of the tomato. Sprinkle each with some of the parmesan cheese.
- Place tomatoes in a shallow pan and bake at 325 degrees for about 25 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
If you have a fairly big tomato this is a meal in it's self! I love everything in this dish but would sprinkle the cut tomato with a bit of salt next time as the tomato it's self was a bit flat under the yummy stuffing. This likely wouldn't be the case if you have vine ripe homegrown. I found that mine took twice as long to bake and color a bit on top as stated so do allow for your tomato size. I really did enjoy this and not only is it tasty but pretty as well.
-
This is a very nice recipe. I had 1 huge fresh garden tomato so I sliced off both ends, cut it in half and got two thick slices. I placed them in a small casserole dish and topped with the filling (made as written). This was a very nice side dish, but next time I may add some garlic or something to give it more flavor. Made for PRMR.
-
Terrific side that is as pretty as it is tasty. The cheese, broccoli and bread crumbs soak up the juice of the tomato as it bakes to make a really tasty stuffing. I made using panko crumbs and because someone ie. DH got into my cheese had to use Coby Jack instead of cheddar. This is a great tomato season recipe that I am looking forward to having again. Thanks for the post.
see 1 more reviews
RECIPE SUBMITTED BY
<p>---</p>
<p>---</p>