Tuesday, September 25, 2007

Stuffed Tomatoes ,,,,, An abundance of tomatoes at this time of year calls for a variety of ways to serve them.

Stuffed Tomatoes
Our daughter Mary shared this recipe with me several years ago. It is an attractive way to serve tomatoes as well as a tasty side dish.
1 10 ounce box frozen broccoli, chopped
1/2 cup mayonnaise
1 cup grated Romano or Parmesan cheese
1 cup bread crumbs
2 Tablespoons chopped onion
Cook broccoli just until done and drain. Saute onion. Mix mayonnaise, cheese, bread crumbs and sauteed onion. Mix broccoli int0 the mixture. Fill tomatoes which you have removed tops and scooped out the seeds and membranes. Sprinkle tops with Parmesan cheese. Bake about 20 minutes at 325 until tops are lightly browned.

No comments: