New This Month

Broccoli Rabe with Roasted Tomatoes

Chef Scott Frantangelo roasts tomatoes to intensify their flavor -- it's a good way to use them out of season.

  • Servings: 10

Source: Blueprint, November/December 2007


  • 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


  1. 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.

  2. 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.

  3. 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.

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