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Broccoli Tomato Cups

 Broccoli Tomato Cups
I had an abundance of tomatoes and broccoli one year, so I began experimenting to see how best I could use both of them. Now this recipe is a family favorite.
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 1-1/2 cups soft bread crumbs, divided
  • 1 cup grated Parmesan cheese, divided
  • 6 to 8 medium tomatoes
  • 2 cups chopped broccoli
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup mayonnaise
  • Salt and pepper to taste


  • Combine 1/2 cup of bread crumbs and 1/4 cup Parmesan cheese; set
  • aside. Cut a thin slice off the top of each tomato; scoop out pulp
  • and place in a strainer to drain. Place tomatoes upside down on
  • paper towels.
  • 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; mix gently.
  • Stuff tomatoes; place in a greased 11-in. x 7-in. baking dish.
  • Sprinkle with reserved crumb mixture. Bake, uncovered, at 375°
  • for 30-40 minutes. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 302 calories, 24 g fat (7 g saturated fat), 30 mg cholesterol, 449 mg sodium, 12 g carbohydrate, 3 g fiber, 10 g protein.