Broccoli Marinara

2 tbsp. Olive Oil

1 can Diced Tomatoes

1 lb. Broccoli Florette

2 cloves Garlic, chopped

Salt and Pepper to taste

2 tbsp. Balsamic Vinegar

1 ½ tsp. Basil

1 ½ tsp. Minced Garlic

Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about half. Steam the broccoli put on to pof the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat. Do not over cook the broccoli, it should be a vibrant green. Pout into a serving dish, and toss to blend with the sauce before serving. 

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