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Broccoli Tomato Cups

SUBMITTED BY: Sister Judith LaBrozzi

"Red tomatoes stuffed with a green broccoli mixture make a colorful addition to the Christmas Day menu."
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PREP TIME  25 Min
COOK TIME  15 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 12 medium tomatoes
  • 4 cups broccoli florets
  • 4 tablespoons butter or margarine, melted, divided
  • 1/4 cup seasoned bread crumbs

DIRECTIONS

  1. Cut a thin slice off the top of each tomato. Scoop out pulp leaving a 1/2-in. shell (discard pulp or save for another use). Invert tomatoes onto paper towels to drain.
  2. In a saucepan, place broccoli in a steamer basket over 1 in. of boiling water. Cover and steam for 5 minutes or until crisp-tender; set aside.
  3. Brush inside of tomatoes with 2 tablespoons butter. Stuff broccoli into tomatoes. Toss bread crumbs and remaining butter; sprinkle over tops. Place in an ungreased baking dish. Bake, uncovered, at 425 degrees F for 15 minutes or until heated through.
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