2 lg. bunches broccoli (about 4 lbs.), separated into flowerets with peeled short stems
5 med. tomatoes
1 c. olive oil
2 tbsp. garlic, minced
Salt & freshly ground pepper

Bring salted water to boil in a large saucepan over high heat. Add broccoli and cook uncovered until crisp tender, about 3 to 5 minutes. Drain and immediately plunge into ice water. Drain, pat dry. Core tomatoes, cut in half crosswise. Carefully remove pulp, leaving 1/4 to 1/2 inch shell. Invert halves on paper towels; set aside and allow to drain. Preheat oven to 300 degrees. Generously butter a large baking dish. Heat olive oil in a large skillet over medium high heat until very hot. Remove from heat and stir in garlic. Add broccoli and toss gently to coat. Season with salt and pepper to taste. Arrange broccoli stem side down in tomato cups. Set tomatoes in prepared dish. Bake just until heated through, about 5 to 7 minutes. Makes 10 servings.

These tomato cups are so lovely around a rib roast, or a rack of lamb. Try them as they make a nice presentation.