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BAKED TOMATOES with PARMESAN BROCCOLI STUFFING Serves 4

4 LARGE tomatoes
2 cups minced broccoli florets
¼ cup FINELY shredded mozzarella cheese
3 tablespoons Parmesan cheese
3 cloves garlic, minced
2 tablespoons FINELY minced onion
2 tablespoons chopped FRESH basil
Juice from 1 LARGE lemon
FRESH ground sea salt and black pepper, to taste

• Preheat oven to 400°.
• Cut tomatoes in half crosswise.
• Using a spoon, scoop out pulp.
• Chop tomato pulp, place in medium bowl and add broccoli, cheeses, garlic, onion, basil, lemon juice, salt and pepper.
• Arrange tomato halves, cut sides up, on baking sheet. Sprinkle with salt then evenly fill with stuffing mixture.
• Bake 15 minutes or until tomatoes are tender and heated through.

NOTES & HINTS:

• Tomatoes can be assembled a day ahead, covered and stored on a baking sheet in refrigerator.
• A grapefruit spoon with serrated edges works well for cleaning out the tomatoes from their pulp.