Broccoli With Tomatoes Food

BROCCOLI WITH TOMATOES

Steps:

• Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces.
• Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly.
• Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside.
• Heat the oil in a large skillet, and add the broccoli and pepper flakes.
• Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl.
• Sprinkle with salt and pepper.
• Toss to coat and spread onto a large baking sheet.
• Roast until the stems are tender-crisp and lightly golden brown. (about 18 min.).
• Grate the parmesan cheese over the broccoli while it's hot.
• Serve and Enjoy!

BROCCOLI AND TOMATO BAKE

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

ITALIAN BROCCOLI WITH TOMATOES

Steps:

• Wash and cut broccoli florets in 1/2 inch pieces.
• Place broccoli and water in a shallow, round microwave-safe dish.
• Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!).
• Stir several times- Drain.
• Stir in oregano, pepper, lemon juice and tomato wedges.
• Sprinkle cheese on top.
• Cover and microwave to melt cheese.
• Let stand 2 minutes before serving.

ROASTED BROCCOLI WITH CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC

Steps:

• Gather the ingredients.
• Warm the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
• Add the broccoli florets. Cook for 2 minutes, stirring frequently.
• Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated.
• Add the tomatoes and cook for 1 additional minute.
• Add the herbs and salt to taste.
• Stir gently and serve.

BROCCOLI AND TOMATO STEW

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
• In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
• Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.

PARMESAN BROCCOLI WITH CHERRY TOMATOES

Steps:

• Steam broccoli florets, covered, 6 minutes or until crisp-tender; transfer to a large bowl. Add remaining ingredients; toss gently to combine.

BROCCOLI WITH POTATOES AND TOMATOES

Steps:

• Add the potatoes and water to a large, wide saucepan.
• Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
• Add in the broccoli; cover and cook 8 minutes or until tender.
• Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
• Wipe out the saucepan and add the oil and garlic.
• Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
• Add the potatoes and broccoli back to the saucepan; stir to coat.
• Add about ½ cup of the cooking liquid.
• Add in the tomatoes; toss to distribute.
• Sprinkle with the cheese; serve immediately.

BROCCOLI AND TOMATOES

Steps:

• In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
• Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

PENNE WITH BROCCOLI AND TOMATOES

Steps:

• Coook pasta according to package directions.
• Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
• Add onion/tomato mixture.
• Sprinkle cheese over top and serve.