1 Small White Onion
1-2 TBSP Olive Oil
2 Medium Vine Ripened Hothouse Tomatoes
12 oz Broccoli Crowns
1 tsp Garlic Powder
1tsp Chili flakes
1 tsp Oregano
Cut the onion into thin slices and cook uncovered in a medium saucepan over medium/low heat for 15 minutes with olive oil, stirring occasionally. Next, chop the tomatoes into thin slices and add to saucepan along with their natural juices. Season with one teaspoon garlic powder, one teaspoon chili flakes, one teaspoon oregano and stir. Let it cook for an additional 15 minutes on medium heat stirring regularly to prevent burning or sticking. If it starts to burn, or is on danger of burning or sticking, you can either add a splash of water or turn the heat down to low.
Lastly, add in the broccoli crowns. Stir the contents of the pot well, then cover with the lid slightly askew and cook for an additional 15-20 minutes on low to medium/low heat. Check the broccoli regularly and stir to avoid burning. The last 5 minutes of cook time I like to leave the lid off so I can keep an eye on what is happening inside the pot. If you like it VERY spicy you can always add more chili flakes.
Your Spiced Tomato Broccoli is now ready! Enjoy.
PS: If you have some leftover serve cold as a side dish with eggs in the morning, or on top of a green salad. Yum.
Vegan, Vegetarian, Gluten Free