This dish is super simple but also super flavorful thanks to garlic and red pepper flakes. These tomatoes were pretty good and I was grateful for having them in fall but they weren’t as sweet and delicious as they were during the height of summer. This extra acidity might have also added to the intensity.
This is very simple to make. I cut the veggies into a larger size because I wanted them to keep their shape and texture. Smaller bits tend to disintegrate or cook very quickly and I wanted the tomatoes and garlic to simmer for a bit.
This came out exactly how I wanted. The tomatoes were nice and stewy but also kept their shape and the broccoli were tender but had a good bite to them. It was a lot more intense in flavor than I had expected but in a good way.
- 1 head of broccoli, cut into large florets, stem cut into chunks
- 4 tomatoes, quartered
- 3 cloves of garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- Olive oil
- Heat the pan over low heat and pour in 1 to 2 Tablespoons of olive oil, enough to coat the bottom of the pan.
- Add the garlic, tomatoes, broccoli, and red pepper. Sprinkle the veggies with a generous pinch of salt and then cover the pan with a lid and cook over low heat for 20 to 30 minutes. Check the pan occasionally to make sure the heat isn’t too high.
- It’s done with the broccoli is tender but still has firmness in the stem and the tomatoes have shriveled.
- Serve as a side dish or as a vegan main with bread.