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Braised Broccoli in Tomato Cups




Source of Recipe


Nick Grippo


List of Ingredients




1 1/2 large bunches of broccoli (about 3 pounds, separated into florets, with peeled, short stems)
4 medium-sized tomatoes
3/4 cup olive oil
2 tablespoons minced fresh garlic
salt and freshly ground black pepper


Recipe



1. Preheat the oven to 300 degrees F. In a kettle of salted boiling water, add broccoli and cook uncovered until crisp-tender, about 4 or 5 minutes. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry. (Broccoli can be prepared to this point several hours ahead.)

2. Core tomatoes and cut in half crosswise. Carefully remove pulp leaving 1/4 to 1/2 inch shell. Invert halves on paper towels and set them aside to drain.

3. Generously butter a large baking dish. Heat the olive oil in a large skillet over medium-high heat until very hot. Remove from heat, stir in the garlic, add broccoli and toss gently to coat. Season with salt and pepper to taste.

4. Arrange broccoli stems side down in the tomato cups. Set the tomatoes in the lightly buttered baking dish. Bake until heated through, about 5 to 7 minutes. Arrange the tomato cups around a roast and serve.

YIELD: 8 Servings