broccoli filled tomato cups
These beautiful little tomato cups can be served as a side dish beside a good salmon filet, 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 make these in the summer during "homegrown" tomato season.
Blue Ribbon Recipe
We were surprised at how much we enjoyed these stuffed tomatoes. The filling features pieces of tomato, chopped broccoli, and shredded cheddar cheese. They're topped with a sprinkle of Parmesan cheese and bread crumbs. Once baked, the tomatoes are slightly sweet and in contrast to the salty Parmesan cheese topping. The crunchy topping holds in the fresh and creamy filling. These will be a nice light summertime dinner or serve as a side dish alongside steak, chicken, or fish.
Ingredients
- 1 1/2 cups bread crumbs, divided
- 1 cup shredded Parmesan cheese, divided
- 6 medium tomatoes
- 2 cups chopped broccoli
- 1 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- - salt and pepper, to taste
How To Make broccoli filled tomato cups
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Step 1Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese. Set aside. Preheat the oven to 350 degrees F. -
Step 2Cut a thin slice off the top of each tomato. Gently scoop out the insides of the tomato. 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. Reserve the tomato pulp.
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Step 3Turn tomatoes upside down on a paper towel to drain
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Step 4Cook the broccoli until crisp-tender. Drain.
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Step 5Chop the tomato pulp and place it in a large bowl.
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Step 6Add broccoli, cheddar cheese, mayonnaise, salt, pepper, 1 cup bread crumbs, and 3/4 cup Parmesan cheese.
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Step 7Mix gently.
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Step 8Stuff the tomatoes with mixture.
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Step 9Place in a sprayed baking dish. Sprinkle with reserved crumb mixture.
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Step 10Bake, uncovered, at 350 degrees for 45 minutes.
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