Broccoli Tomatoes Recipes

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BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

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.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

BROCCOLI AND TOMATOES



Broccoli and Tomatoes image

A dilly of a dish to serve with most any meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 5

1/2 cup water
4 cups bite-sized pieces fresh broccoli
1 pint (2 cups) cherry tomatoes, halved
1/2 teaspoon dried dill weed
1/4 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 3 g, TransFat 0 g

ROASTED BROCCOLI WITH CHERRY TOMATOES



Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

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.

BROCCOLI WITH TOMATOES



Broccoli With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head broccoli, about 1 1/4 pounds
2 plum tomatoes, about 1/2 pound
2 tablespoons olive oil
1/8 teaspoon dried hot red pepper flakes
1 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 4 grams

SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC



Sautéed Broccoli Recipe With Tomato and Garlic image

This quick and simple whole foods recipe for sautéed broccoli with tomato, garlic, and herbs is perfect in summer when tomatoes are at their best.

Provided by Jen Hoy

Categories     Side Dish     Salad

Time 11m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cloves garlic (chopped fine)
1 head of broccoli (cut into florets)
2 tomatoes (chopped into 1/2-inch chunks)
1 tablespoon basil (chopped)
1 tablespoon Italian parsley (chopped)
Sea salt

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.

Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 4 Servings, UnsaturatedFat 3 g

BROCCOLI WITH POTATOES AND TOMATOES



Broccoli With Potatoes and Tomatoes image

Make and share this Broccoli With Potatoes and Tomatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cut into large chunks
2 cups water
1 bunch broccoli, trimmed and cut into 1 to 2 inch pieces
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
2 small vine-ripened tomatoes, cored and cut into 1-inch cubes (or 1 cup halved cherry tomatoes)
1 tablespoon grated parmigiano-reggiano cheese

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.

Nutrition Facts : Calories 270.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 0.9, Sodium 89.8, Carbohydrate 51.8, Fiber 9.5, Sugar 5.6, Protein 9.8

BROCCOLI TOMATOES



Broccoli Tomatoes image

This recipe came from "Home Cookin' with Dave's Mom", modified just a bit to suit our taste. The book contains recipes from Dorothy Mengering, mother of late night talk show host David Letterman.

Provided by loof751

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 tomatoes
1 (10 ounce) box frozen chopped broccoli
1 cup shredded cheddar cheese
1 cup dry breadcrumbs
1/2 cup minced celery
2 tablespoons light mayonnaise
1 teaspoon salt
1 tablespoon parmesan cheese

Steps:

  • Steam the broccoli in a small amount of water for about 3 minutes. Drain well.
  • Combine broccoli with cheddar, breadcrumbs, celery, mayo, and salt.
  • Take the stem off the top of each tomato. Carefully cut 5 wedges in each tomato without cutting all the way through the bottom - the wedges should stay connected at the bottom.
  • Spoon equal amounts of the broccoli filling into each tomato. Gently press the wedges back toward the center of the tomato. Sprinkle each with some of the parmesan cheese.
  • Place tomatoes in a shallow pan and bake at 325 degrees for about 25 minutes.

ITALIAN BROCCOLI WITH TOMATOES



Italian Broccoli With Tomatoes image

A quick vegetable side dish using the microwave! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups broccoli florets
1 tablespoon water
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 tablespoon lemon juice
2 medium ripe tomatoes, cut in wedges
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 2, Cholesterol 12.1, Sodium 132.2, Carbohydrate 4.9, Fiber 0.6, Sugar 1.4, Protein 6.4

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