Sautéed Broccoli with Tomato

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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.

Ingredients

  • 400 g(14 oz) broccoli florets
  • 4 tablespoonsolive oil
  • 125 ml(4 fl oz/½ cup) tinned diced tomatoes
  • 2 garlic cloves, peeled and squashed a bit
  • chilli oil, to serve

Method

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 a dash of salt. Simmer over low heat for about 10 minutes, until it melts into a smoothish sauce. Heat the rest of the oil in a large non-stick frying pan over medium heat and add the garlic. When you can smell the garlic, add the broccoli. Sauté for a few minutes until it is a little crusty and then add the saved broccoli water. Dot the tomato here and there, put a lid on and cook for a few minutes so that everything mingles together. Serve warm or at room temperature, definitely with a drizzle of chilli oil for the adults.

We blew away our fallen eyelashes and the ladybirds that landed on us, together with our wishes to the nearest star.

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