- 1). Preheat the oven to 375 degrees Fahrenheit.
- 2). Place the tomatoes in a square glass baking dish and toss with the 3 tbsp. of the extra virgin olive oil, aged balsamic vinegar, sea salt, black pepper and sliced garlic. Let the mixture marinate for 10-15 minutes.
- 3). Add the rosemary sprigs to the tomato mixture and cook in the oven for 25 to 30 minutes or until the tomatoes are wrinkled and slightly charred. Remove and discard the rosemary sprigs.
- 4). Heat the remaining olive oil in a large sauté pan over medium heat. Add the broccoli rabe and cover. Reduce the heat to low and cook for three to five minutes or until tender. Add the tomato mixture to the sauté pan and season with sea salt and coarse ground black pepper to taste.
- 5). Transfer the mixture to a large serving platter and garnish with the chopped rosemary. Serve immediately while hot.
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