From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Cook broccoli until barely tender; drain well. Completely hollow out and drain tomatoes. Make a cream sauce of the butter, flour, milk, salt and pepper. Combine cream sauce and broccoli; stuff tomatoes with this mixture. Place stuffed tomatoes in shallow pan containing small amount of water. Sprinkle tomatoes with buttered bread crumbs. Bake at 350 degrees for approximately 15 minutes. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.
SERVES: 4 - 6
- 1 package frozen chopped broccoli
- 6 small, or 4 medium, tomatoes
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup milk
- Salt and pepper
- Buttered bread crumbs
TO PREPARE:
Cook broccoli until barely tender; drain well. Completely hollow out and drain tomatoes. Make a cream sauce of the butter, flour, milk, salt and pepper. Combine cream sauce and broccoli; stuff tomatoes with this mixture. Place stuffed tomatoes in shallow pan containing small amount of water. Sprinkle tomatoes with buttered bread crumbs. Bake at 350 degrees for approximately 15 minutes. If made ahead of time and refrigerated, bake at 350 degrees for approximately 30 minutes.
SERVES: 4 - 6
