Print Recipe Print Recipe

Broccoli & Baby Tomato Gratin


  • 750 g frozen broccoli florets
  • salt and freshly ground black pepper
  • 15 ml olive oil
  • 1 large onion, cut into medium wedges
  • 125 ml basil leaves, coarsely torn
  • 400 g cherry tomatoes
  • 600 ml cheese sauce, prepared
  • 45 g parmesan cheese, finely grated
  • 45 g cheddar cheese, coarsely grated


Blanch the broccoli in boiling water for 3 minutes. Drain and plunge in cold water. Drain again, pat very dry and place in a baking dish.

Heat the oil until smoking hot and add the onion. Fry briefly then add to the broccoli. Season to taste and toss in the basil.

Cut a cross at the stalk end of each tomato and add to broccoli. Drizzle the sauce over the vegetables, mix lightly then sprinkle with the cheese. Bake in the oven, preheated to 190C, for 20 minutes before serving.

Serves 4 6