Total Time
Prep 15 mins
Cook 25 mins

This recipe came from "Home Cookin' with Dave's Mom", modified just a bit to suit our taste. The book contains recipes from Dorothy Mengering, mother of late night talk show host David Letterman.

Ingredients Nutrition


  1. Steam the broccoli in a small amount of water for about 3 minutes. Drain well.
  2. Combine broccoli with cheddar, breadcrumbs, celery, mayo, and salt.
  3. Take the stem off the top of each tomato. Carefully cut 5 wedges in each tomato without cutting all the way through the bottom - the wedges should stay connected at the bottom.
  4. Spoon equal amounts of the broccoli filling into each tomato. Gently press the wedges back toward the center of the tomato. Sprinkle each with some of the parmesan cheese.
  5. Place tomatoes in a shallow pan and bake at 325 degrees for about 25 minutes.
Most Helpful

I wasn't really crazy about this recipe. I agree with what another reviewer wrote about the cooking time not being long enough. Perhaps it would help if the oven were hotter. I did like the broccoli filling just not the tomato. Made for Please Review my Recipe cooking tag game.

linguinelisa June 07, 2012

If you have a fairly big tomato this is a meal in it's self! I love everything in this dish but would sprinkle the cut tomato with a bit of salt next time as the tomato it's self was a bit flat under the yummy stuffing. This likely wouldn't be the case if you have vine ripe homegrown. I found that mine took twice as long to bake and color a bit on top as stated so do allow for your tomato size. I really did enjoy this and not only is it tasty but pretty as well.

Annacia September 18, 2011

This is a very nice recipe. I had 1 huge fresh garden tomato so I sliced off both ends, cut it in half and got two thick slices. I placed them in a small casserole dish and topped with the filling (made as written). This was a very nice side dish, but next time I may add some garlic or something to give it more flavor. Made for PRMR.

2Bleu September 05, 2011