Broccoli-Stuffed Tomatoes

• 1-1/2 cups chopped fresh broccoli
• 4 medium tomatoes
• 1 teaspoon lemon juice
• 1 small onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1/2 cup 2% milk
• 1/4 cup chicken or vegetable broth
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh basil or 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg white

1. In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain.
2. Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
3. Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350u0b0 for 30-35 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.

fresh broccoli, tomatoes, lemon juice, onion, butter, flour, milk, chicken, parmesan cheese, fresh basil, salt, pepper, egg

Taken from www.tasteofhome.com/recipes/broccoli-stuffed-tomatoes/ (may not work)