Braised Broccoli In Tomato Cups

• 4 pounds fresh broccoli (2 bunches)
• 5 large firm tomatoes
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded sharp Cheddar cheese

1. Trim off large leaves of broccoli. Remove stalks; break into flowerets, and wash thoroughly. Cook broccoli, uncovered, in boiling salted water for 8 minutes or until crisp-tender. Drain and place in cold water about 5 minutes; remove and drain well.
2. Cut tomatoes in half; scoop out pulp, leaving shells intact. Reserve pulp for use in other recipes. Invert tomato shells on paper towels, and set aside.
3. Saute garlic in olive oil until lightly browned; remove from heat, and stir in broccoli, salt, and pepper. Arrange broccoli in tomato cups. Sprinkle each with cheese.
4. Place tomato cups in two 9- inch square baking pans. Bake at 300u0b0 for 5 minutes or until cheese melts.
5. Note: 1/2 cup grated Parmesan cheese may be substituted for Cheddar cheese.

fresh broccoli, tomatoes, clove garlic, olive oil, salt, pepper, shredded sharp cheddar cheese

Taken from www.myrecipes.com/recipe/braised-broccoli-tomato-cups (may not work)