Ingredients:
2¼ pounds tomatoes
3 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 teaspoon balsamic vinegar
1 pound broccoli
¼ cup pitted sliced olives
¼ cup pine nuts
1 tablespoon chopped fresh parsley
¼ cup Parmesan shavings
Directions:
1. Place the tomatoes into a large heatproof dish. Pour boiling water over to cover.
2. Leave 1 minute, then drain. Refresh under cold water. Peel and discard the skins (optional), and finely chop flesh.
3. In a large saucepan, heat oil. Add tomatoes, garlic, lemon juice, hot pepper sauce, and vinegar. Bring to a boil, cover, lower heat to a simmer, and cook 10 minutes. Uncover and increase heat, cooking until slightly reduced and thickened.
4. Meanwhile, cut the broccoli into florets. Steam 5 minutes. Add to the sauce with the olives, nuts, and parsley, and stir well to combine. Transfer to a warmed serving dish. Sprinkle with Parmesan shavings.
Serves 4