Sautéed Broccoli and Tomato with coconut oil, freshly squeezed garlic, blistered grape tomatoes, sea salt and freshly cracked pepper.
Table of Contents
10 minute broccoli and tomato sautéed in garlic.
Broccoli sauteed in a healthy dose of coconut oil with garlic, and then topped with blistered grape tomatoes. The flavours of melted coconut oil, freshly squeezed garlic, sea salt and cracked pepper will transform even the pickiest eaters into garlic broccoli lovers.
Ingredients for Broccoli and Tomatoes Sauteed in Garlic
Broccoli: When cooking broccoli I like to use it all – crowns and stems. First of all, you already paid for them. Secondly, there are so many vitamins and nutrients in stems, I almost think they are the best part of broccoli. So, do not throw them away, especially organic ones.
Tomatoes: Feel free to use any shape or size tomatoes, fresh from the garden beefsteak or roma tomatoes would be wonderful.
- Coconut oil
- Garlic
- Salt and pepper
How to Make Sauteed Broccoli and Tomato
Here’s a quick overview how to saute broccoli and tomatoes in garlic. Full recipe card is located below.
- Preheat large skillet on medium heat and swirl 1 tbsp coconut oil to coat. Add tomatoes with a pinch of salt; stir, cover and cook for 3-4 minutes. Shake the skillet to turn and make tomatoes blister, occasionally. Add 2 garlic cloves, stir and transfer to a bowl.
- Return skillet to the stove and melt remaining 2 tbsp coconut oil. Add broccoli and remaining 1/2 tsp salt; stir, cover and cook for 5 minutes, stirring once.
- Add remaining 3 garlic cloves and stir. Return blistered tomatoes to the skillet and give a gentle final stir. Serve warm.
Recipe Tip
Just make sure not to overcook broccoli. Al dente and just tender is perfect enough. It would be safe to assume that nobody likes mushy vegetables unless they are potatoes, right?!
More Broccoli Recipes to Try
- Ground turkey and broccoli pasta
- Crustless broccoli quiche
- Chicken and broccoli stir fry
- Healthy broccoli salad
- Air fryer broccoli
Browse through 65 healthy sides!
Sauteed Garlic Broccoli and Tomatoes
Ingredients
- 1 1/2 lbs broccoli including stems roughly chopped
- 10 oz grape tomatoes
- 5 large garlic cloves grated
- 3 tbsp coconut oil divided
- 1/2 tsp + a pinch salt
Instructions
- Preheat large skillet on medium heat and swirl 1 tbsp coconut oil to coat. Add tomatoes with a pinch of salt; stir, cover and cook for 3-4 minutes. Shake the skillet to turn and make tomatoes blister, occasionally. Add 2 garlic cloves, stir and transfer to a bowl.
- Return skillet to the stove and melt remaining 2 tbsp coconut oil. Add broccoli and remaining 1/2 tsp salt; stir, cover and cook for 5 minutes, stirring once.
- Add remaining 3 garlic cloves and stir. Return blistered tomatoes to the skillet and give a gentle final stir. Serve warm.
This was so simple and yummy! Thanks!
So glad you enjoyed it!
This is awesome! I love finding new recipes to try and this was so easy and tasty.
Fantastic! Glad you enjoyed the recipe, Lynn.
Easy and delicious!
I hope this is not considered ‘negative’ so that you delete it and don’t read it.
The truth is that the real nutrition in broccoli is in the LEAVES, which is true of most vegetables (also the skin, so don’t peel carrots and/or any other fruit or vegetable). I buy what is called, in the Berkeley Farmer’s Market, ‘broccoli sprouts.’ There are lots of leaves and a very small flower. I now live in Oaxaca, Mexico, and – fortunately – I can still buy organic ‘broccoli sprouts.’
This is great information, Roxana. Thanks for sharing that with us.
What an easy broccoli dish! I never know what to do with broccoli lol.
Oh my can I ever relate to the winter! They call it Snowmagedon in Idaho! And this recipe looks tasty, I buy the grape tomatoes bc my son eats them like candy – yey – but they’ve been a bit lacking in flavor, (as I feel most tomatoes are in winter, I thus tend to eat tomato sauces and such) but I wondered as you have so nicely shown 😉 if cooking or roasting them would bring out the flavor! This looks really easy and tasty!
Hi Celeste. Well, we are all under influence of La Nina this winter. East or West coast, everyone is suffering or enjoying. I’m done enjoying lol. I miss summer so much!!!!!!!!
Out of all tomatoes, grape are the tastiest in winter. I buy in Costco and usually they are pretty good. Local BC ones are better than from Mexico. I just took a handful the other day and had a taste of summer in my mouth. I think they were Mexican this time, not bad. Yes, roasting and sautéing tomatoes makes them more flavourful. I just made eggs with them on the weekend and YUM.
My 6 year old eats them like candy too. I don’t mind.:) Have a great week!
Hmmmm, you’re getting me thinking before 8 a.m., yippeee skippppee. Big broccoli fan here but I adore the tomatoes mixed in. My husband took me to a really fancy restaurant for our 10th anniversary and as a side to our steak, but something very similar to this!
I like broccoli, thanks for this. Broccoli with tomatoes looks so delicious.