Broccoli With Tomatoes Recipes

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.

Steps:

• Cook brocolli in boiling water until crisp and tender.
• Remove from heat and drain.
• Place in a medium salad bowl. Stir in tomatoes, italian seasoning, parsley, salt, pepper.
• Microwave un covered at High for 2-4 minutes or until tomatoes are hot.
• Sprinkle with cheese and microwave 1 more minute until cheese is melted.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pine nuts onto a baking sheet.
• Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown, about 5 minutes. Combine 3 tablespoons olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.
• Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
• Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes, remaining 1/2 teaspoon dill, remaining 1/4 teaspoon salt, 1/2 teaspoon lime juice, and honey until tomatoes softened, about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
• Toss broccoli with tomato dressing and pine nuts.

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.

Steps:

• Cook macaroni according to package directions; drain and set aside. In a saucepan, saute onion and garlic in butter until tender. Add the broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil. Reduce heat; cover and simmer for 3 minutes. Stir in macaroni and 3/4 cup cheese., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Cut off and discard any tough stems from the rabe.
• Core and chop the tomatoes into 1/2-inch cubes.
• Bring enough salted water to a boil to cover the rabe when added. Add the rabe, bring to a boil and cook for 1 minute. Drain, reserving 1/4 cup of the cooking liquid.
• Heat the oil in a large skillet, add the rabe, tomatoes, garlic, salt and pepper to taste and the pepper flakes. Add the reserved liquid. Cook over high heat for 2 minutes, shaking and stirring. Serve immediately.

Steps:

• Heat oven to 425°F. Fold small sheet of heavy-duty foil in half, creasing it to form double thickness. Place garlic in center of foil; drizzle with 1 teaspoon water. Fold foil tightly to seal. Bake 20 minutes or until garlic is lightly browned and tender. Transfer garlic to small bowl; mash with fork.
• Increase oven temperature to 450°F. Spray cast-iron skillet or small shallow roasting pan with cooking spray. In skillet or pan, toss broccoli with oil and roasted garlic. Spread broccoli in single layer.
• Roast uncovered 10 minutes or until broccoli begins to brown. Stir in tomatoes, butter, salt and pepper. Roast 12 minutes longer or until tomato skins begin to split.

Steps:

• Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Steps:

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

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.

Steps:

• Combine Thai chiles, salt, sugar, garlic powder, and red pepper flakes in a mortar and pestle. Pound until a paste is formed.
• Place farro in a pot and cover with water; bring to a boil over medium-high heat. Reduce heat and add beef base. Cook farro, stirring occasionally, until tender yet firm to the bite, about 30 minutes. Drain.
• Heat sesame oil in a large saucepan over medium heat. Add garlic; cook until browned, 2 to 3 minutes. Stir in broccoli; cook until color brightens, about 3 minutes. Mix in tomatoes, basil, and oregano. Add butter and the chile paste, stirring constantly until melted, about 3 minutes. Add lemon juice; stir briefly. Remove pan from heat and mix in the cooked farro.

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!

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.