Broccoli Tomato Cups Recipes

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BROCCOLI TOMATO CUPS



Broccoli Tomato Cups image

Taste of Home Holiday Celebrations 2001. These are colorful easy sides to make holiday time a little easier. Enjoy!

Provided by Cookinggina

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

12 medium tomatoes
4 cups broccoli florets (fresh or frozen)
4 tablespoons butter, melted, divided
1/4 cup seasoned dry bread crumb

Steps:

  • Cut a thin slice off of each tomato top.
  • Scoop out pulp, leaving shell intact. (Discard pulp or save for another use.)
  • Invert tomatoes on paper towels to drain.
  • Steam or boil broccoli until crisp-tender; set aside.
  • Brush inside of tomatoes with 2 tablespoons melted butter.
  • Stuff broccoli into tomatoes.
  • Toss breadcrumbs with remaining butter and sprinkle over tomatoes.
  • Place in ungreased baking dish and bake, uncovered, for 15 minutes or until heated.
  • Times are estimates. I usually don't watch the clock when I'm cooking! :).

Nutrition Facts : Calories 72.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 83.8, Carbohydrate 7.8, Fiber 1.6, Sugar 3.4, Protein 2.2

BROCCOLI FILLED TOMATO CUPS



Broccoli Filled Tomato Cups image

Wow - I was surprised at how much I liked these tomatoes. I was sold on this stuffed tomato recipe at the first bite. The sweet tomato, broccoli, and cheese is the perfect combination. These will be great with a steak, chicken or even fish. There was more filling than would fit inside my tomatoes, so I saved the extra filling in...

Provided by Robyn Bruce

Categories     Vegetables

Time 1h5m

Number Of Ingredients 7

1-1/2 c soft bread crumbs, divided
1 c shredded Parmesan cheese, divided
6-8 medium sized tomatoes
2 c chopped broccoli
1 c shredded cheddar cheese
3/4 c mayonnaise (low fat or high octane, your preference)
salt and pepper, to taste

Steps:

  • 1. Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
  • 2. Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
  • 3. Cook the broccoli until crisp-tender. Drain.
  • 4. Chop tomato pulp and place in a large bowl.
  • 5. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan cheese. Mix gently.
  • 6. Stuff the tomatoes with mixture.
  • 7. Place in a sprayed baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes or so.

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