2 heads broccoli, cut into florets
Salt and freshly ground pepper to taste
3 tbspns extra-virgin olive oil
4 sprigs flat leaf parsley, finely chopped
3 medium red onions, thinly sliced
1/2 cup dry red wine
2 tbspns red wine vinegar
1 heaped tbspn tomato paste
1/2 tspn dried oregano
Good pinch dried chilli flakes
3 cloves garlic, thinly sliced
400g can whole peeled tomatoes (with liquid) crushed
1/3 cup pitted black olives
1/3 cup seedless raisons
1/3 cup pine nuts, toasted (optional)
Set a collapsible steamer in the bottom of a tall pot. Add enough water to just cover the steamer and bring to the boil over a high heat. Lay broccoli in a crosshatch pattern and steam, covered, until tender 6-8 minutes. Transfer broccoli to a serving dish and season with salt. Set aside at room temperature. Alternatively, microwave the broccoli.
Heat the oil in a skillet over medium-high heat. Add the parsley and onions, season with salt and pepper and cook, stirring often, until onions are softened and browned, 10-15 minutes. Add wine, vinegar, tomato paste, oregano, chilli flakes and garlic and cook, stirring occasionally, until the mixture is reduced to a glaze, about 4-5 minutes.
Stir in the tomatoes with their liquid and bring the sauce to a boil. Lower the heat to medium-low and simmer, uncovered, stirring occasionally, until somewhat thick, about 8-10 minutes.
Add the olives and simmer until sauce thickens further, about 10 minutes more. Stir in the raisins. Spoon the tomato sauce over room temperature broccoli and sprinkle with pine nuts. The sauce can be made up to three days prior and stored in the fridge.