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Broccoli In Tomato Cups

Created by ellie on December 21, 2014

4 pounds broccoli (or 2 bunches broccoli, separated into florets with peeled short stems, discarding thick stems)
5 whole (1 1/2 pounds) tomatoes
1 cup olive oil

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).