Tamari Roasted Broccoli w Tomato Sauce & Olive Crumb

The umami rich broccoli, roasted until crunchy, lies on a bed of roasted tomatoes blitzed and topped with a savoury & crunchy olive crumb.

This dish packs a punch of flavour and I love it!

The title might sound like the dish involves a lot of work, but it doesn’t. The tomatoes and broccoli cook at the same time, leaving you to make the crumb.

Although the crumb adds a lovely crunch and texture, you can leave it out.

Serve alongside a quick flatbread and perhaps something leafy.

A food processor for the tomato sauce & breadcrumbs.

• 1 large head broccoli, cut into florets
• 3 tablespoons tamari or soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley (garnish)

Roasted Cherry Tomato Sauce

• 400g cherry tomatoes
• 1 red onion, quartered
• 4 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 3 tablespoons water
• pepper
• 2 tablespoons grated ginger (optional)

Olive Crumb

• 4 slices sourdough bread – whizzed to breadcrumbs
• 1/3 cup olive oil
• 3 tablespoons pitted kalamata olives, chopped
• 1 tablespoon parsley, chopped

1. Preheat the oven to 220c.
2. Whisk the tamari, balsamic and olive oil together. Add the broccoli to a baking dish and pour over the tamari, toss to coat with your hands. Roast in the oven for 20 minutes until slightly charred and crispy.
3. Add all the roasted tomato ingredients in a baking dish and roast along with the broccoli for 30 minutes or until the tomatoes are blistered. Whizz in a food processor until smooth – season with pepper and ginger if using. Keep warm.
4. While the tomatoes and broccoli are in the oven, lets make the crumb. Add the oil in a large frying pan on a medium to high heat, once hot, add the breadcrumbs and fry until golden and crunchy, about 5-8 minutes. Remove and drain onto kitchen paper and season with the olives, parsley, salt and pepper.
5. To serve, ladle the tomato sauce onto a warm plate, top with the broccoli followed by the crumb and finally sprinkle with parsley. Enjoy!