2 tablespoons olive oil 1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil 1 lb broccoli floret 2 garlic cloves, chopped salt and pepper, to taste 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.
Adapted from Food.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2013.