Braised broccoli in tomato cups

Yield: 10 servings

Measure Ingredient
4 pounds Fresh broccoli (2 bunches)
5 larges Firm tomatoes
1 clove Garlic; minced
2 tablespoons Olive oil
¼ teaspoon Salt
⅛ teaspoon Pepper
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

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