BROCCOLI STUFFED TOMATOES
| 4 medium - size firm ripe tomatoes |
| 1 teaspoon lemon juice |
| 1/2 T margarine |
| 1 small onion chopped |
| 1/2 c milk |
| 1/4 c vegetable broth (or water) |
| 2 T flour |
| 2 T parmesan cheese |
| 1 1/2 c cooked broccoli |
| 1 T minced fresh basil or 1/2 t dried basil |
| 1/8 t black pepper |
| 1 large egg white |
|
1. Preheat oven to 375 F. Slice tops from tomatoes, then hollow them out, leaving shells about 1/2" thick. Sprinkle with lemon juice and turn upside down on paper towls to drain for 10 minutes. 2. Melt margarine. Add onion and cook about 5 minutes until soft. 3. Mix milk, broth, flour. Cook unitl thickened, about 3 minutes. Mix in cheese, broccoli, basil, and pepper. 4. Beat egg white until stiff peaks form. Fold in broccoli mixture spoon into tomatoes. 5. Bake in 9 x 9 x 2 baking pan uncovered 30 - 35 minutes or until stuffing puffed and golden. |