How Do You Make Broccoli Rabe With Roasted Tomatoes And Fresh Rosemary?
Broccoli rabe with roasted tomatoes and fresh rosemary is a simple, easy to assemble dish that makes an elegant side dish for almost any meal. Served with a loaf of hot Italian bread with herbed butter with a glass of crisp, dry white wine with plenty of oak flavor, this dish can make a satisfying meal all on its own. Preheat the oven to 375 degrees Fahrenheit. Place the tomatoes in a square glass baking dish and toss with the 3 tbsp. of the extra virgin olive oil, aged balsamic vinegar, sea salt, black pepper and sliced garlic. Let the mixture marinate for 10-15 minutes. Add the rosemary sprigs to the tomato mixture and cook in the oven for 25 to 30 minutes or until the tomatoes are wrinkled and slightly charred. Remove and discard the rosemary sprigs. Heat the remaining olive oil in a large sauté pan over medium heat. Add the broccoli rabe and cover. Reduce the heat to low and cook for three to five minutes or until tender. Add the tomato mixture to the sauté pan and season with sea
