Broccoli Stuffed Tomatoes

READY IN: 1hr 20mins




  • Set oven to 350°F.
  • Wash and dry tomatoes.
  • Cut the tops off from tomatoes.
  • Scoop out the pulp (careful not to tear the tomatoes).
  • Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
  • Invert/turn over on a wire rack; drain for 30 minutes.
  • Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
  • Stuff the tomatoes with the mixture.
  • Sprinkle the tops with chopped onion and more Parmesan cheese.
  • Sprinkle lightly with shredded cheese (if using).
  • Place in a greased baking dish (any size desired to hold the tomatoes).
  • Tent very loosely with foil (these can be baked without covering also, if desired).
  • Bake for 30-35 minutes, or until the tomatoes are tender.