Broccoli with Tomato Sauce and Feta Cheese
For the tomato sauce, peel and chop onion. Peel garlic and cut into slices. In a pot or deep pan, sauté onion and garlic in olive oil. Stir in sugar, vinegar and tomatoes with their liquid. Crush tomatoes with a wooden spoon. Bring to a boil and simmer until thickened. Season with salt and pepper. For the broccoli, rinse, trim and divide broccoli into florets. Cook broccoli florets in boiling salted water, 6-8 minutes. In the last few minutes of cooking time, add the olives. Drain. Serve broccoli and olives with tomato sauce and top with crumbled feta cheese.