Broccoli and tomato bake

Roasting this winter brassica elevates it to another level. This special dish is substantial enough to make a lovely veggie main, try it with rice or even roast spuds and a simple green salad.

Ingredients

Serves: 4

Ready in: 1hr

VEGETARIAN

• 3 tbsp olive oil
• 2 garlic cloves, finely chopped
• ½ red chilli, deseeded and chopped
• 2 x 400g tins chopped tomatoes
• 1 Co-op broccoli, cut into wedges or large florets
• ½ tsp paprika
• 40g fresh breadcrumbs
• 2 tbsp vegetarian hard cheese or Parmesan, grated
• 1 tbsp chopped fresh flat-leaf parsley (optional)

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Heat 1 tbsp olive oil in a frying pan over a medium heat, then add the garlic and chilli and fry for 1 min. Add the chopped tomatoes and cook for 5 mins until slightly thickened. Season.
3.  Spoon the tomato sauce into a baking dish. Lay the broccoli over the sauce, drizzle the veg with the remaining oil and sprinkle with paprika. Cover with foil and bake in the oven for 30 mins.
4.  Put the breadcrumbs in a bowl and combine with the grated cheese and parsley (if using).
5.  Take the dish out of the oven, scatter with the breadcrumb mixture and return to the oven uncovered for 20 mins, until the breadcrumbs are golden and the broccoli is slightly charred.