Instructions: 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.

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