Broccoli Tomato Salad

INGREDIENTS:

1 1/2 c Soft bread crumbs; divided
1 c Grated parmesan cheese;
-divided
6 md Tomatoes; (up to 8)
2 c Chopped broccoli
1 c Shredded Cheddar cheese; (4
-ounces)
3/4 c Mayonnaise
Salt and pepper; to taste

Combien 1/2 cup of bread crumbs and 1/4 cup of Parmesan cheese; set aside. Cut a thin slice off thetip of each tomato; scoop out pulp and place in a strainer to drain. Place tomatoes upside down on paper towels. Cook the broccoli until crisp-tender; drain. Chop tomato pulp and place in a large bowl. Add broccoli, cheddar cheese, mayonnaise, salt, pepper and remaining crumbs and parmesan; mix gently. Stuff tomatoes; place in a greased 11x7x2" baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 F. for 30-40 minutes. Yield: 6-8 servings.

Winner of magazine -
Regional Recipe contest-
East submitted by Beatrice Gallo, Richfield Springs, New York