Baked broccoli with tomatoes

Ingredients for 4 servings:

• 1 kg broccoli
• 700 g tomatoes, smaller
• 250 g onion(s), small
• 4 tbsp olive oil
• 150 g Gouda, young, coarsely grated
• 1 tbsp mixed herbs (thyme, rosemary and oregano), freshly chopped
• Salt and pepper, black, from the mill
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

sophisticated and fast

Wash the broccoli and divide it into florets. Peel the stalks, halving or quartering thicker stalks lengthwise. Heat a few centimeters of water in a shallow pan. Add the broccoli, season with salt, and cook covered over medium heat for 7 minutes. Preheat the oven to 250°C (top/bottom heat 220°C). Remove the stem ends from the tomatoes. Briefly blanch the tomatoes, peel, halve, and deseed, then quarter them. Quarter the peeled onions as well. Fry the onions in hot olive oil in a pan over medium heat until golden brown. Grease a shallow baking dish. Add the drained broccoli to the dish. Arrange the tomato quarters and onions between the stalks. Season everything with salt, pepper, and herbs. Sprinkle with grated cheese to finish. Bake in the center of the hot oven for 12 minutes, until the cheese is lightly browned.