Broccoli Marinara
2 T. OLIVE MILL Tuscan Herb oil
1 14.5 oz. can diced tomatoes with balsamic vinegar, basil and olive oil
1 lb. broccoli florets
2 cloves garlic, chopped
Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add garlic and cook for a few minutes, stirring constantly. Pour in the tomatoes in their juices and simmer until the liquid has reduced by about ½. Place the broccoli on top of the tomatoes and season with salt and pepper. Cover and simmer over low heat for 10 minutes until broccoli is tender. Do not over broccoli. Pour into a serving dish and toss to blend with the sauce before serving.
