Broccoli and tomato casserole

Ingredients for 4 servings:

• 1 kg broccoli
• Salt and pepper, white
• 1 m.-sized onion(s)
• 4 m.-sized tomatoes
• 2 tbsp oil
• 1 tbsp tomato paste
• 1 tbsp flour
• 100 ml juice (carrot juice)
• 1 tbsp vegetable broth, granulated
• 100 g cheese (raclette cheese) in a piece

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very inexpensive and low in calories

Clean and wash the broccoli, and divide it into florets. Cook in boiling salted water for 6-8 minutes until tender. Peel the onion, halve it, and cut it into thin wedges. Wash the tomatoes, halve it, and cut it into wedges. Heat the oil. Sauté the onions. Add the tomatoes and sauté for about 5 minutes, stirring occasionally. Stir in the tomato paste. Dust with flour and sauté. Deglaze with 3/8 liter of water and the carrot juice, bring to a boil, then stir in the granulated stock. Bring to a boil, stirring constantly, and simmer for about 5 minutes. Season with salt and pepper. Place the broccoli and tomato sauce in a greased baking dish. Grate the cheese over the top. Bake for 15-20 minutes at 200°C (400°F).