Broccoli Tomato Cups

Name: Broccoli Tomato Cups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings.
Cuisine: Asian Recipes, Asian Side Dishes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Side Dishes, Italian Vegetarian Recipes
Ingredients: 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 Kerrygold shredded cheddar cheese; 3/4 cup mayonnaise; Salt and pepper to taste

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.

Ingredients

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 Kerrygold shredded cheddar cheese
3/4 cup mayonnaise
Salt and pepper to taste

Directions

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 11x7-in. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375° for 30-40 minutes.