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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 1 pint cherry tomatoes
- 4 Tbs. olive oil, preferably extra virgin
- 1 Tbs. balsamic vinegar
- 1/2 tsp. salt
- 18 tsp. ground black pepper
- 5 cloves garlic: 3 thinly sliced, 2 minced
- 4 sprigs fresh rosemary
- 1 large bunch broccoli rabe (about 1 lb.), large stems removed
Method
- Preheat oven to 375F.
- Spread tomatoes in an 8-inch square glass baking dish.
- Toss with 3 Tbs.
- olive oil, vinegar, salt, black pepper and sliced garlic.
- Tuck rosemary sprigs among tomatoes.
- Roast uncovered, 30 minutes, or until tomatoes are wrinkled.
- Discard rosemary.
- Heat remaining 1 Tbs.
- olive oil in skillet over medium heat.
- Cook minced garlic 1 to 2 minutes, or until golden.
- Add broccoli rabe.
- Cover, reduce heat to medium-low and cook 3 to 5 minutes, or until tender.
- Uncover, and stir in tomatoes.
- Season to taste with salt and pepper.
- Serve hot.
