Roasted Broccoli and Tomato Salad

Ingredients

• plum tomatoes

  halved
  6 medium
• Tbs. extra-virgin olive oil
  2 unit
• bunch Broccoli (1 1/2 lbs.)

  cut into florets, stems peeled and sliced diagonally 1/4 inch thick
  1 unit
• cloves garlic

  thinly sliced
  2 large
• coarse salt
  3/4 tsp
• Tbs. sliced almonds or pine nuts
  2 unit
• bunches arugula

  trimmed
  2 medium
• balsamic vinegar
  4 tsp