Summary

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

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Instructions

1. 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.
2. Preheat the oven to 250 ° C top / bottom heat (convection 220 ° C).
3. Remove the stalks from the tomatoes. Scald tomatoes briefly, peel, halve and core, then quarter. Also quarter the peeled onions.
4. Fry the onions in a pan over medium heat in hot olive oil until golden brown.
5. 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.
6. Bake in the middle of the hot oven for 12 minutes until the cheese is lightly browned.