Yield: 10 servings
|4 pounds||Fresh broccoli (2 bunches)|
|5 larges||Firm tomatoes|
|1 clove||Garlic; minced|
|2 tablespoons||Olive oil|
|½ cup||Sharp Cheddar cheese; shredded|
Trim off large leaves of broccoli. Remove stalks; break into flowerets, and wash thoroughly. Cook broccoli, uncovered, in boiling salted water for 8 minutes or until crisp-tender. Drain and place in cold water about 5 minutes; remove and drain well.
Cut tomatoes in half; scoop out pulp, leaving shells intact.
Reserve pulp for use in other ecipes. Invert tomato shells on paper towels, and set aside.
Saute garlic in olive oil until lightly browned; remove from heat; and stir in broccoli, salt, and pepper. Arrange broccoli in tomato cups. Sprinkle each with Cheddar cheese.
Place tomato cups in two 9-inch square baking pans. Bake at 300 degrees F for 5 minutes or until cheese melts.
Note: ½ cup grated Parmesan may be substituted for the Cheddar cheese.
"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95