Baked Broccoli with Tomatoes

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 kg broccoli
700 g tomato (s), smaller ones
250 g onion (s), small
4 tablespoon olive oil
150 g Gouda, youn, coarsely rated
1 tablespoon herbs, mixed (thyme, rosemary and oregano), freshly chopped
Salt and pepper, black, from the mill
Fat for the shape

Instructions

Wash broccoli and cut into florets. Peel the stems, halving or quartering the thicker stems lengthways through the stems. Heat a few centimeters of water in a shallow saucepan. Add broccoli, season with salt and cook, covered, over medium heat for 7 minutes.
Preheat the oven to 250 ° C top / bottom heat (convection 220 ° C).
Remove the stalks from the tomatoes. Scald tomatoes briefly, peel, halve and core, then quarter. Also quarter the peeled onions.
Fry the onions in a pan over medium heat in hot olive oil until golden brown.
Grease a flat baking dish. Pour the drained broccoli into the tin. Spread the tomato quarters and onions in between. Season everything with salt, pepper and the herbs. Finally sprinkle the grated cheese on top.
Bake in the middle of the hot oven for 12 minutes until the cheese is lightly browned.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.