Ingredients
4 large, firm-ripe tomatoes
1 1/2 cups finely chopped fresh broccoli
1 cup seasoned cornbread stuffing mix
2 tablespoons each finely chopped onion, celery
1 cup grated Swiss cheese
2 tablespoons mayonnaise
Dashes of hot sauce
Directions
Core each tomato and cut into five wedges, leaving them connected at the base, as for tomato blossoms.
Prepare cornbread stuffing mix as package directs, but add raw broccoli to the boiling water. Remove from heat and stir in onion and celery, Swiss cheese, mayonnaise and hot sauce as desired.
Spread tomato wedges and mound a large spoonful of stuffing into each tomato. Place side by side in a baking dish and heat through with microwaves or in a moderate oven about 15 minutes.