Boil the broccoli until al dente. Jamie recommended 5 minutes, I steamed large inflorescences for 10 minutes.
While the broccoli is cooking, prepare the sauce. Cut two tomatoes in half, throw out the seeds (today the tomatoes were fleshy and sweet, made together with the seeds), grate the tomatoes on a small grater to the skin. RUB a quarter of the red onion as well. Add the juice of half a lemon, olive oil ( this time did without it, still delicious), salt, pepper, squeezed garlic (I do not add).
Drain the hot broccoli and stir in the sauce. Done. Fast and delicious.