Broccoli Rabe with Roasted Tomatoes
To make the broccoli rabe with tomatoes, chef Scott Frantangelo roasts the tomatoes to intensify their flavor. Roasting is a good way to use them out of season.
- 10 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 whole garlic cloves, peeled and crushed, plus 4 cloves peeled and thinly sliced
- 8 sprigs fresh thyme
- 10 plum tomatoes, stemmed and cut in half lengthwise
- 3 bunches broccoli rabe, stems trimmed up to the base of the leaves
- 3/4 cup chicken stock
- 1/4 teaspoon dried red pepper flakes
Preheat oven to 400 degrees. Drizzle 6 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Add whole garlic, thyme, and tomatoes, cut sides down. Bake until tomato skins blister, about 25 minutes. Remove from oven; peel off tomato skins. Lower oven to 325 degrees. Return tomatoes to oven; bake for 30 minutes. Let cool on pan. Discard garlic and thyme.
Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add broccoli rabe in 2 batches to boiling water; blanch for 20 seconds. Transfer to ice water. Drain and chop roughly.
Heat 4 tablespoons oil in a large saute pan over medium heat. Add sliced garlic; saute until lightly golden, about 4 minutes. Add broccoli rabe and stock. Stir in red pepper flakes. Season with salt. Add tomatoes and their juices and cook over medium heat, simmering until broccoli is tender. Season again.
SourceBlueprint, November/December 2007