4 medium tomatoes
1/4 tsp. each salt and white pepper
1 tbsp. butter
1/2 c. diced onion
1 sm. garlic clove, minced (optional)
1 c. cooked chopped broccoli, reserve 1/4 c. flowerettes for garnish
1/2 tsp. each grated lemon peel and lemon juice
1 tsp. peanut or vegetable oil
Garnish: Strips of lemon peel

Core tomatoes. Cut a thin slice from stem end of each tomato and finely chop slices; scoop out pulp from each tomato, leaving 1/4 inch thick shells; chop pulp and set aside. Sprinkle salt and pepper evenly over inside of each tomato shell. Set shells upside-down on paper towels and let drain.

In 8 inch non-stick skillet, melt butter; add onion and, if desired, garlic and saute over medium heat, stirring frequently, until onion is translucent, 3 to 5 minutes. Add reserved chopped tomato and pulp; reduce heat to medium low and cook, stirring occasionally, until all moisture has evaporated, 10 to 15 minutes. Remove from heat and stir in broccoli, lemon peel, and lemon juice.

Preheat oven to 350 degrees. Spoon 1/4 of broccoli mixture into each tomato shell. Place stuffed tomatoes upright in 8 x 8 x 2 inch baking pan and brush each tomato with 1/4 teaspoon oil. Bake until tomatoes are soft and skins are just starting to split, 20 to 30 minutes. Garnish with reserved broccoli flowerettes and strips of lemon peel.