Broccoli Stuffed Tomatoes

• 6 medium tomatoes (do not use plum tomatoes)
• salt, to taste
• pepper, to taste
• sugar, to taste
• 2 -3 cups fresh steamed broccoli, cooked, well drained and chopped into small pieces or 2 -3 cups frozen broccoli, well drained
• 1 cup shredded swiss cheese
• 1 cup soft breadcrumbs
• 2 tablespoons grated parmesan cheese (optional)
• 1/2 cup mayonnaise (Hellman's is best)
• 2 -3 tablespoons chopped onions
• 1/4 cup grated parmesan cheese
• mozzarella cheese (optional) or colby cheese, grated for sprinkling (optional)

1. Set oven to 350u0b0F.
2. Wash and dry tomatoes.
3. Cut the tops off from tomatoes.
4. Scoop out the pulp (careful not to tear the tomatoes).
5. Sprinkle the insides of tomatoes with salt, pepper and sugar (use any amount of salt, pepper and sugar desired).
6. Invert/turn over on a wire rack; drain for 30 minutes.
7. Meanwhile, in a bowl, mix the well-drained chopped broccoli pieces with the grated Swiss cheese, bread crumbs, 2 Tbsp grated Parmesan cheese (if using).
8. Stuff the tomatoes with the mixture.
9. Sprinkle the tops with chopped onion and more Parmesan cheese.
10. Sprinkle lightly with shredded cheese (if using).
11. Place in a greased baking dish (any size desired to hold the tomatoes).
12. Tent very loosely with foil (these can be baked without covering also, if desired).
13. Bake for 30-35 minutes, or until the tomatoes are tender.

tomatoes, salt, pepper, sugar, broccoli, swiss cheese, breadcrumbs, parmesan cheese, mayonnaise, onions, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/broccoli-stuffed-tomatoes-101620 (may not work)