Broccoli In Tomato Cups
Recipe: #16432
December 21, 2014
"Recipe source: Bon Appetit (December 1982)"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (273 g)
- Calories 271.3
- Total Fat - 22.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 64.9 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 5.7 g
- Sugars - 4.9 g
- Protein - 6 g
- Calcium - 93.8 mg
- Iron - 1.7 mg
- Vitamin C - 171.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring salted water to a boil in large saucepan over high heat; add broccoli and cook, uncovered, for 3-5 minutes or until crisp-tender. Drain and plunge broccoli in ice-cold water to stop the cooking process. Drain; pat dry. ****can be prepared several hours ahead of time.
Step 2
Core and cut tomatoes in half cross-wise; remove pulp; leaving a 1/2 inch shell. Invert on paper towels and set aside to drain. ****can be prepared several hours ahead of time.
Step 3
Preheat oven to 300 degrees F.
Step 4
Butter large baking dish (big enough to hold all the tomato shells comfortably).
Step 5
Heat olive oil in a large skillet over medium high heat until very hot. Remove from heat and add garlic. Stir in broccoli; toss. Season with salt and pepper.
Step 6
Arrange broccoli stem side down in tomato shells/cups.
Step 7
Set tomato cups in prepared dish and bake until heated through (5-10 minutes).
Tips
No special items needed.
3 Reviews
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