Broccoli and Tomato Bake Recipe - Allrecipes.com
Broccoli and Tomato Bake Recipe
  • READY IN hrs

Broccoli and Tomato Bake

Recipe by  

"This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. Preheat an oven to 375 degrees F (190 degrees C).
  4. 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.
  5. 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.
  6. Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

My husband and I are following a specific diet which include a lot of fresh vegetables. I found this recipe today and made it for dinner tonight and it is wonderful. I see myself making it again and again.

 
Most Helpful Critical Review
Feb 18, 2010

I love tomatoes and broccoli and my husband loves goat cheese, so I really thought this was going to be a big hit. Neither one of us liked it. It was a little too sweet for me. I don't think the syrup was necessary. But it also had a strange bitterness

 

20 Ratings

Mar 05, 2009

Delicious! I follwed the recipe fairly accurately, but did not steam the brocooli. This made it fairly crunchy, but that is the way my family likes it. The goat cheese really adds a wonderful flavor.

 
Sep 07, 2010

This was really tasty. I added a splash of balsalmic to the tomato mixture while heating and some sliced red bell pepper to the broccoli mixture. Also substituted a pinch of sugar for the maple syrup (maple syrup really did not sound good in this.) Everyone loved it. It's great as a light main course.

 
May 10, 2011

Easy to make and very tasty. Next time I will use fresh tomatoes as the canned ones left a vinegar taste that some did not like.

 
May 25, 2010

This has a great flavor! I didn't have olives or celery so did without, but I think with everything else it is plenty. I also didn't have the syrup and replaced it with honey, which I think works just as well without making it too sweet.

 
Apr 19, 2010

Amazingoved by all who tried it. I skipped the goat cheese and it was still good. Be careful when you cook it because it cools quickly. I will make it again.

 
Apr 01, 2009

I really enjoyed this. It was light and tasty and very healthy. I will make it again!

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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