Broccoli and Tomato Bake

Broccoli and Tomato Bake

20 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  Eliot

“This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  2. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  3. Preheat an oven to 375 degrees F (190 degrees C).
  4. Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  5. Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  6. Bake in preheated oven until the cheese begins to brown, about 20 minutes.

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Reviews (20)

Rate This Recipe


My husband and I are following a specific diet which include a lot of fresh vegetables. I found this recipe today and made it for dinner tonight and it is wonderful. I see myself making it again and again.



Delicious! I follwed the recipe fairly accurately, but did not steam the brocooli. This made it fairly crunchy, but that is the way my family likes it. The goat cheese really adds a wonderful flavor.



This was really tasty. I added a splash of balsalmic to the tomato mixture while heating and some sliced red bell pepper to the broccoli mixture. Also substituted a pinch of sugar for the maple syrup (maple syrup really did not sound good in this.) Everyone loved it. It's great as a light main course.

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Amount Per Serving (4 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 519 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Tomato and Broccoli Soup


next recipe:

Cauliflower and Broccoli Bake