Sautéed Broccoli with Tomato

Preparation info
  • Serves


    • Difficulty


Appears in
Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a similar idea to the sautéed cauliflower, but with tomato, and to me it transforms something like plain boiled broccoli into an actual dish — comfortably dressed to show up at any type of meal. The leftover cooking water can be kept and used to cook rice or pasta.


  • 400 g(14 oz) broccoli florets
  • 4 tablespoons olive oil


Drop the broccoli into boiling salted water for a couple of minutes. Drain well, keeping about 3 tablespoons of the cooking water. Heat a tablespoon of the oil in a small saucepan and add the tomato and