Tomatoes Topped with Broccoli

Prep Time
Cook Time
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"A colorful, versatile side dish that livens up a buffet or just a Monday night dinner at home. It pairs well with almost any meat or seafood dish and can stand alone as a light lunch."

Original recipe yields 6 servings


  • Serving Size: 1 (200 g)
  • Calories 304.3
  • Total Fat - 18.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 65.6 mg
  • Sodium - 416.3 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 5.5 g
  • Protein - 22.5 g
  • Calcium - 228.3 mg
  • Iron - 2.5 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 0.1 mg

Step 1

Cook broccoli according to package directions and drain. While broccoli is cooking, cut tomatoes in half around the waist. If necessary, slice a sliver off of the bottom and top so the tomato will stand up evenly.

Step 2

Combine drained broccoli with cheese and onions. Season lightly with salt and pepper to taste. Moisten as necessary with mayonnaise or beaten egg to get broccoli mixture hold together.

Step 3

Place tomato halves in lightly greased baking dish. Mound the broccoli mixture and sprinkle with reserved 2 tablespoons of cheese.

Step 4

Cook under the broiler element of the oven at 350 degrees for 10-12 minutes to melt the cheese.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Lovely to look at and so good to eat. I hollowed out the tomato so there was room for more broccoli, used spicy Mrs Dash. Baked at 375 for 20 minutes. Thanks Mary, your recipe added a lovely side dish to our dinner

(14 Jun 2012)

Derf "RIP" Forever in our Kitchen

What a lovely change for doing broccoli and tomatoes, i can hardly wait for the summer tomaotes, but even with the winter ones this was delicious! We really enjoyed it. I used fresh broccoli, just steamed it a bit and chopped it, added red onion and sharp cheddar. For the binder i had a little no fat sour cream i needed to use up. Thanks for posting, i will be making this meany times in the future.

(29 Jan 2012)