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Broccoli & Sun-Dried Tomatoes

A quick, creamy broccoli sauté brightened with sun-dried and fresh tomatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 to 5 cups broccoli florets
  • 1/2 cup sun-dried tomatoes from a jar packed in olive oil or reconstituted and sliced into small pieces
  • 1/2 cup low-fat milk
  • 2 plum tomatoes coarsely chopped
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic minced

Instructions

  • Add the broccoli florets and 3 tablespoons water to a large sauté pan and cover; cook over medium heat for 3 to 4 minutes until the broccoli is softened but still bright green.
  • Remove the broccoli from the pan and pour off any remaining water.
  • While the broccoli cooks, place the chopped plum tomatoes and the milk in a blender and blend until smooth to make the sauce.
  • Return the sauté pan to medium heat, add the minced garlic and the sun-dried tomatoes (and a splash of the oil from the jar if using), and cook for about 30 seconds until fragrant.
  • Pour the blended tomato-milk sauce into the pan, season with the salt and black pepper, then add the broccoli back in and stir to coat.
  • Cook for about 2 minutes more, until the sauce is warmed through and slightly bubbly, then remove from heat and serve.

Equipment

  • large sauté pan with lid
  • Blender
  • Measuring cups and spoons
  • spatula or spoon

Notes

  • Use sun-dried tomatoes packed in oil for extra flavor.
  • Blend until smooth for a creamier sauce.
  • Adjust salt and pepper to taste.
  • For a thinner sauce, add a splash more milk.