At his Philadelphia restaurant, Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.
Excellent flavors here. Just the right amount of everything. I made it with three small stalks, and it was enough for two servings for lunch. There was plenty of sauce left over. I accidently purchased grape tomatoes, but there was no complaint on the flavor of the sauce. I only needed a 1/4 cup of stock (I used chicken). I found the sauce super easy to whip up after it came out of the oven. No issues with timing or a hot plate. I toasted the slice of bread on a quarter sheet pan and had the half sheet pan on the rack below preheating at 475 for the veggies. For the bread, I used what I had in the pantry, which was a slice of oat wheat. No complaints!
The tomato sauce is so good. Simple ingredients, but so tasty. I used the sauce for fish too. The only criticism is it’s difficult to keep everything hot at the same time. You’ll need to reward the sauce.