Broccoli and Tomato Stew

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Kosher salt

1 head broccoli, head cut into bite size florets, stems peeled and cut into 1/4-inch thick "coins"

2 teaspoons coriander seeds

Extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

Pinch crushed red pepper

1 clove garlic, smashed and finely chopped

1/2-inch piece ginger, peeled and grated on a zester

1 (28-ounce) can San Marzano tomatoes, passed through a food mill