Ingredients:
- 1 1/2 cups fresh broccoli, chopped*
- 4 medium tomatoes*
- 1 tsp fresh lemon juice, divided*
- 1 small onion, chopped*
- 1 tbsp butter*
- 2 tbsp all-purpose flour
- 1/2 cup milk*
- 1/4 cup chicken broth
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh basil leaves, chopped*
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg white*
Directions:
- Preheat oven to 350*F.
- In a medium saucepan, bring broccoli and 1" of water to a boil. Reduce heat, cover and simmer for 3-4 minutes. Drain and set aside.
- Cut 1/2" slice off the top of each tomato and hollow out the tomatoes, leaving a 1/2" shell. Reserve pulp.
- Sprinkle 1/4 tsp lemon juice into each tomato, place upside down on a paper towel for 10 minutes to drain.
- In a medium skillet, saute onion in butter until tender.
- Meanwhile, in a large bowl whisk together flour, milk and broth until smooth. Stir into onion mixture and bring to a boil until thickened, approximately 2 minutes.
- Remove from heat and stir in cheese, basil, salt, pepper, broccoli, and reserved tomato pulp.
- In a mixing bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture.
- Place tomatoes in an ungreased 8" square dish. Spoon the broccoli mixture into each tomato. Bake uncovered at 30-35 minutes or until tops are browned.
*Ingredients available at Belltown
