Tomato Broccoli Bake Recipes

BROCCOLI AND TOMATO BAKE

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.

TOMATO BROCCOLI BAKE

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.

ROASTED BROCCOLI WITH CHERRY TOMATOES

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.

BAKED OMELET WITH BROCCOLI & TOMATO

Steps:

• Beat your eggs with the dried onion, Milk, cottage cheese, Garlic powder, basil, Salt & Pepper.
• Cut your broccoli into very tiny florets.
• Slice your tomatoe into 1/4" slices.
• Lightly grease a pie plate or cover it with Release foil.
• Pour in the egg mixture.
• Arrange the broccoli florets and tomato slices on the egg mixture' Sprinkle with the cheese or place the small cut pieces on top of the tomato slices.
• Bake in pre heated 350F for apprx 20-25 minutes until the cheese has melted and the eggs are firm.
• Enjoy.

BROCCOLI TOMATOES

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

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.

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE

Steps:

• Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
• Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
• Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
• Coarsely chop two of the tomatoes and add them to the pasta.
• Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
• Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
• Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
• Spread the pasta in the prepared baking dish.
• Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
• Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
• Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.