Broccoli-Stuffed Tomatoes - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 c. mayonnaise
1 c. (4 oz.) shredded Cheddar cheese
2 large eggs, lightly beaten
1 Tbsp. grated onion
6 1/2 dozen cherry tomatoes

Preparation

Combine first 6 ingredients; spoon into a greased 8-inch square baking dish.
Bake at 350\u00b0 for 50 minutes.
Slice top off each tomato; scoop out pulp with a small spoon.
Invert tomato shells on paper towels to drain.
Spoon broccoli mixture into tomato shells.
Serve warm or chilled.
Yields 6 1/2 dozen.