Broccoli Rabe with Roasted Tomatoes

• 1 pint cherry tomatoes
• 4 Tbs. olive oil, preferably extra virgin
• 1 Tbs. balsamic vinegar
• 1/2 tsp. salt
• 18 tsp. ground black pepper
• 5 cloves garlic: 3 thinly sliced, 2 minced
• 4 sprigs fresh rosemary
• 1 large bunch broccoli rabe (about 1 lb.), large stems removed

1. Preheat oven to 375F.
2. Spread tomatoes in an 8-inch square glass baking dish.
3. Toss with 3 Tbs.
4. olive oil, vinegar, salt, black pepper and sliced garlic.
5. Tuck rosemary sprigs among tomatoes.
6. Roast uncovered, 30 minutes, or until tomatoes are wrinkled.
7. Discard rosemary.
8. Heat remaining 1 Tbs.
9. olive oil in skillet over medium heat.
10. Cook minced garlic 1 to 2 minutes, or until golden.
11. Add broccoli rabe.
12. Cover, reduce heat to medium-low and cook 3 to 5 minutes, or until tender.
13. Uncover, and stir in tomatoes.
14. Season to taste with salt and pepper.
15. Serve hot.

tomatoes, olive oil, balsamic vinegar, salt, ground black pepper, garlic, rosemary, broccoli rabe

Taken from www.vegetariantimes.com/recipe/broccoli-rabe-with-roasted-tomatoes/ (may not work)