Broccoli and tomatoes

Today's challenge
I have two heads of of broccoli and lots of tomatoes: so what to make - apart from the obvious salad?

Broccoli with Tomatoes and Basil looks interesting.  Although this recipe uses tinned tomatoes, I should imagine that fresh ones will make the dish taste even better (http://allrecipes.co.uk/recipe/1074/broccoli-with-tomatoes-and-basil.aspx).

Broccoli with Tomatoes and Basil

• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 (400g) tin chopped tomatoes
• 1 tsp balsamic vinegar
• half a bunch fresh basil, chopped
• 450g (16 oz) broccoli florets

1. Heat olive oil in a large frying pan over medium heat. 
2. Add garlic, and cook for a few minutes, stirring constantly. 
3. Pour in the chopped tomatoes, vinegar and basil and simmer until the liquid has reduced by about half.  
4. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. 
5. Simmer over low heat for 10 minutes, or until the broccoli is tender and still a vibrant green. 
6. Pour into a serving dish, and toss to blend with the sauce before serving.

Another idea is to roast them  (http://www.foodnetwork.com/recipes/neelys/roasted-broccoli-with-cherry-tomatoes-recipe/index.html)

Roasted Broccoli with Cherry Tomatoes

2 bunches broccoli cut into florets

1 medium shallot, roughly chopped

1 pint (?!) cherry tomatoes

3 cloves garlic, roughly chopped

1/2 teaspoon red pepper flakes

4 tbsp olive oil

grated parmesan

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1. Preheat oven to 200C
2. In bowl put broccoli, shallots, tomatoes, garlic and pepper flakes and the oil.
3. Sprinkle with salt and pepper and mix.
4. Spread on a large baking sheet.
5. Roast until stems are tender and lightly golden brown (about 15 minutes).
6. Grate Parmesan on top and serve.

Or Sautee (http://macrobiotic.about.com/od/vegetables/r/broccoliandtomatoes.htm)

Sauteed broccoli with tomatoes, garlic and herbs

1 tbsp olive oil

2 cloves garlic, chopped finely

1 head broccoli, cut into florets

2 tomatoes, chopped into chunks

1 tbsp chopped basil

1 tbsp chopped flat parsley

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Serves 4

1. Saute garlic gently in the oil for a minute.
2. Add broccoli florets and cook a further two minutes, stirring.
3. Add two tbsp water.
4. Cover pan and cook for two minutes.
5. Add tomatoes, cook one minute and then add the herbs and season to taste 

Or even bake, which needs more ingredients but can be made ahead of time (http://allrecipes.com/recipe/broccoli-and-tomato-bake/). I don't have maple syrup so will try honey but use less than the recipe as honey's very sweet.

Broccoli and Tomato Bake

1 tbsp olive oil

1 small onion, thinly sliced

1 clove garlic, grated

1 small carrot, diced

1 stalk celery, diced

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3/4 lb broccoli, cut into florets, stalk sliced thinly

1lb tomatoes, chopped

1 tbsp chopped green olives

2 tsp maple syrup

2 oz crumbled goats cheese

1 oz Parmesan cheese

• Preheat oven  to 190C
• Gently saute garlic and onion in the olive oil.
• Stir in carrots and celery, season and cook another five minutes.
• Steam broccoli, 'til partly cooked and place in 8" x 8" baking dish.
• Pour tomatoes and green olives into the onion and carrot mixture.
• Cook about five minutes until sauce thickens.
• Mix in maple syrup, season and cook a further three minutes.
• Pour sauce over broccoli.
• Distribute chunks of goats cheese and Parmesan on top.
• Bake until cheese begins to brown, about 20 minutes.

Or make into an omelette, with lots of cheese ....