1 lb broccoli, trimmed and cut into flowerets (about 4 cups)
2 tablespoons olive oil
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh oregano leaves
1/4 teaspoon salt
1 garlic clove, finely chopped
2 roma tomatoes, seeded and diced

In a large skillet, heat 1 inch of water. Add broccoli and bring to a boil. Boil 5-7 minutes or until crisp-tender and drain.
Set broccoli aside and keep warm.

In the same skillet, heat oil over medium heat. Stir in remaining ingredients. Heat about one minute,stirring frequently until heated through and hot.

Add broccoli to skillet and toss gently to coat and combine.

Serve Immediately.