Sautéed Broccoli and Tomato with coconut oil, freshly squeezed garlic, blistered grape tomatoes, sea salt and freshly cracked pepper.

Sauteed garlic broccoli and tomatoes in the skillet.

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, grape tomatoes, garlic and coconut oil.

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.

Sauteed garlic broccoli and tomatoes in a bowl.
  • 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?!

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Sauteed garlic broccoli and tomatoes in the skillet.

Sauteed Garlic Broccoli and Tomatoes

Sautéed Broccoli and Tomato with coconut oil, freshly squeezed garlic, blistered grape tomatoes, sea salt and freshly cracked pepper.
5 from 6 votes
Servings 4 servings
Calories 164
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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.

Notes

Store: Refrigerate in a glass airtight container for up to 2 days.

Nutrition

Calories: 164kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 351mg | Fiber: 5g | Sugar: 5g
Course: Side Dish
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 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.’

  2. 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!

    1. 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!

  3. 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!

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