How to make
Peel the tomatoes and cut them into small pieces or grate them on a larger grater. Add the crushed or finely chopped garlic to them.
Heat the olive oil and pour the chopped tomatoes and garlic. Season the sauce with oregano and salt and leave it to simmer over low to moderate heat for 40 minutes.
If you are using juicier tomatoes and the sauce is still runny, increase the heat for a few minutes to bring the liquid to a boil and thicken.
Blanch the broccoli, cut into florets, in salted water for 8 minutes. Strain them very well and dry them with kitchen paper.
Spread the sauce evenly in a clay baking pan. If you have small individual clay pots, use them for 3-4 servings. Arrange the broccoli florets and season them with salt.
Add mozzarella slices on top, sprinkle with olive oil and oregano and put the gorgeous broccoli casserole in a 200°C oven until the mozzarella melts.
Put the clay pots in the oven as soon as the temperature reaches 140°F (60°C).
Serve the healthy casserole right away with toast.
Enjoy this amazing broccoli with tomato sauce and mozzarella dish!
