6 med. tomatoes
Salt and pepper
1 (10 oz.) pkg. frozen chopped broccoli
1 c. soft bread crumbs
1/4 c. mayonnaise
2 tbsp. chopped onion
2 tbsp. grated Parmesan cheese
1/2 c. (2 oz.) shredded Swiss cheese

Cut 1/2 inch slice off top of each tomato; reserve for other uses. Carefully scoop out pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle inside of tomato shells with salt and pepper, and invert in paper towels to drain. Cook broccoli according to package directions, omitting salt. Combine broccoli and next 4 ingredients in a large bowl; stir well. Spoon 1/3 cup broccoli mixture into each tomato shell. Place stuffed tomatoes in a lightly greased 11 x 7 x 2 inch baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until tomatoes are tender. Yield: 6 servings.