Broccoli Rabe with Roasted Tomatoes


Italians love broccoli rabe, a relative of both turnips and cabbage. Cherry tomatoes are a great choice for summer-sweet flavor once tomatoes go out of season. Here, they tame assertive broccoli rabe, making for a colorful and harmonious match.

  • 6Servings


  • 1 pint cherry tomatoes
  • 4 Tbs. olive oil, preferably extra virgin
  • 1 Tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 5 cloves garlic: 3 thinly sliced, 2 minced
  • 4 sprigs fresh rosemary
  • 1 large bunch broccoli rabe (about 1 lb.), large stems removed


Preheat oven to 375F. Spread tomatoes in an 8-inch square glass baking dish. Toss with 3 Tbs. olive oil, vinegar, salt, black pepper and sliced garlic. Tuck rosemary sprigs among tomatoes. Roast uncovered, 30 minutes, or until tomatoes are wrinkled. Discard rosemary.

Heat remaining 1 Tbs. olive oil in skillet over medium heat. Cook minced garlic 1 to 2 minutes, or until golden. Add broccoli rabe. Cover, reduce heat to medium-low and cook 3 to 5 minutes, or until tender. Uncover, and stir in tomatoes. Season to taste with salt and pepper. Serve hot.

Nutrition Information

  • Calories: 115
  • Carbohydrate Content: 7 g
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 216 mg
  • Sugar Content: 2 g