Instructions: Cut each tomato into 5 wedges, leaving connected at base. In a covered saucepan, over medium heat, steam broccoli in 1/2 cup water for 2 minutes. Drain and combine with remaining ingredients.

Spoon equal amounts into each tomato. Press tomato wedges back toward center. Bake in 325F degree oven on a rack in a shallow pan for 25 minutes.

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