Easy Roasted Broccoli Steaks

Steps

1. 1Heat the oven to 475ºF.
2. 2Prepare the broccoli. Trim the end off each head of broccoli. Peel the stalks to remove the tough outer later. Halve each head. Transfer to a rimmed baking sheet. Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place the heads cut side down. Set aside.
3. 3Prepare the tomatoes. In a 9-inch square baking dish (or something similar), toss the tomatoes and onion with 1 tablespoon olive oil and 1 teaspoon kosher salt. Season with pepper to taste.
4. 4Transfer both pans to the oven for 25-30 minutes. (Note: Please check after 10 minutes — if the broccoli is charring too quickly, lower the heat to 450ºF.) To test for doneness, lift up one of the broccoli heads — you want it to be nicely caramelized on its cut side. If it isn’t brown, continue to roast until it is brown. The tomatoes should be beginning to collapse and starting to lightly blister in spots. Remove both pans from the oven. Flip the broccoli heads and return the pan to the oven for another 5 minutes.
5. 5Meanwhile, make the sauce. Transfer the roasted tomatoes and onions along with 1/4 cup water to a high speed blender or food processor. Purée until smooth. Add 2 tablespoons butter and purée again until smooth. Taste. Adjust with salt to taste. Add water by the tablespoon to thin. Sauce should be pourable.
6. 6Make the bread crumbs. In a large skillet over medium heat, heat 2 tablespoons olive oil oil until it just begins to shimmer. Add the bread crumbs and a small pinch of salt. Toast, stirring often, until the crumbs are evenly golden, about 5 minutes. Add the olives and stir for another 15 seconds or so. Remove pan from heat.
7. 7To plate. Pour sauce (you likely won’t need all of it) over a serving platter, spreading with the back of a spoon. Top with the roasted broccoli halves. Spoon as many of the olive bread crumbs over top as you wish. Serve immediately passing more sauce and olive bread crumbs on the side.