Broccoli boil until the state of al dente. Jamie recommended 5 minutes, I cooked a couple large inflorescences 10 minutes.

While cooking broccoli to make the sauce. Two tomatoes cut in half, seeds to throw (today the tomatoes were meaty and sweet, made with the seeds), tomatoes grate on a small grater to the skin. A quarter of a red onion to RUB. Add the juice of half a lemon, olive oil ( this time I made it without, still delicious) salt, pepper, squeezed garlic (I add).

Hot broccoli drain and mix with sauce. Ready. Quick and tasty.