Broccoli Filled Tomato Cups

Robyn Bruce


These beautiful little tomato cups can be served as a side dish beside a good salmon filet, or a chicken breast, or a Cornish hen... whatever you like. How about a helping of wild rice with that? They can also be used as an appetizer. I especially like to make these in the summer during "home grown" tomato season.

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Notes from the Test Kitchen:
Wow - I was surprised at how much I liked these tomatoes. I was sold on this stuffed tomato recipe at the first bite. The sweet tomato, broccoli, and cheese is the perfect combination. These will be great with a steak, chicken or even fish. There was more filling than would fit inside my tomatoes, so I saved the extra filling in a small casserole dish. This is too good not to enjoy again!


1-1/2 c
soft bread crumbs, divided
1 c
shredded Parmesan cheese, divided
6-8 medium
sized tomatoes
2 c
chopped broccoli
1 c
shredded cheddar cheese
3/4 c
mayonnaise (low fat or high octane, your preference)
salt and pepper, to taste

Directions Step-By-Step

Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
Cook the broccoli until crisp-tender. Drain.
Chop tomato pulp and place in a large bowl.
Add broccoli, cheddar cheese, mayonnaise, salt, pepper,
and remaining crumbs and Parmesan cheese. Mix gently.
Stuff the tomatoes with mixture.
Place in a sprayed baking dish. Sprinkle with reserved crumb mixture.

Bake, uncovered, at 350 degrees for 45 minutes or so.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian