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Broccoli Marinara


  • 2 tablespoons olive oil
  • 1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil
  • 1 lb broccoli floret
  • 2 garlic cloves, chopped
  • salt and pepper, to taste


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 1/2.

Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green.

Pour into a serving dish, and toss to blend with the sauce before serving.

Adapted from