6 medium large tomatoes
1 1/2 cup chopped broccoli florets, cooked and drained
1 tab. oil
1/3 cup finely minced fresh onion
1 cup finely chopped ham
1/3 cup mayonnaise
2 tab. lemon juice
salt and pepper to taste
dash of cayenne pepper
1/2 cup shredded cheddar cheese
3/4 cup grated Parmesan cheese
1/2 cup fresh bread crumbs
-Cut off the stem end of each tomato and with a small paring knife and tablespoon, carefully scoop out the pulp and seeds from each tomato, leaving the outer flesh about 1/4 inch thick. Sprinkle each tomato cavity liberally with salt and pepper and place on cookie sheet, cavity side down, over sink or large bowl and allow to drain for about 20 minutes.
-Meantime, heat oil in medium skillet. Add onion and cook until soft, about 5 minutes. In mixing bowl, combine broccoli, cooked onions, ham, mayonnaise, lemon juice salt and pepper to taste, cayenne pepper, cheddar cheese and 1/2 cup of the Parmesan cheese.
-Rinse out tomato shells then fill with 1/6 of the broccoli/ham mixture. Sprinkle tops with bread crumbs and remaining 1/4 cup Parmesan cheese.
-Place filled tomatoes in ovenproof dish, packed in tightly to keep tomatoes from toppling during baking. Place in 350 degree preheated oven and bake for 20 minutes, or until topping is browned. Allow to sit 10 minutes before serving.