Stir in the remaining 1 tbsp oil with the torn basil, then season. When hot, add the courgettes and a sprinkling of salt and pepper. Replace the courgettes with aubergine – cut into roughly 2cm cubes and fry until golden brown before adding the juicy tomato pulp. 800g baby plum tomatoes Heat the olive oil in a large skillet over medium heat. Cook the pancetta or bacon until crisp, add the courgettes, then … non-personal data through cookies. 4 tbsp extra virgin olive oil by email at Customer comment This recipe first appeared in Waitrose Food, July 2018 issue. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook, 4 medium courgettes, thinly sliced Preheat the oven to 220˚C, gas mark 7. We like it best served just warm or at room temperature. If you are unable to use JavaScript Spread the courgettes out in a single layer in a large roasting … https://thefoodellers.com/en/zucchini-in-tomato-sauce-recipe-italian The sauce should be intense and the courgettes meltingly soft. You are free to manage this via your browser setting at any time. Remove from the heat and leave to cool a little – or down to room temperature; either is good. Click here for more information about health and nutrition. Who needs meat? Cook briskly, tossing or stirring the courgettes often, for 8–10 minutes, or until they are well browned and just tender but not soft. 4 garlic cloves Customer Sales and Support Centre by free phone on 0800 1 88884 or By continuing to use It’s delicious with smashed new potatoes with coriander seeds and bay. We use cookies to provide you with a better service on our websites. cookie policy Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Download the Waitrose Food app for the full issue. Set the tomato pulp aside. Stir again, then reduce the oven temperature to 180°C, gas mark 4, and cook for 10 more minutes. Cut the tomatoes in half around the ‘equator’. Add the tomato pulp to the pan and stir well. handful basil leaves, torn. Remove both trays from the oven and crush the tomatoes and garlic with a fork to make a rough sauce (the garlic might still be quite firm). section on the bottom of the page. Method. Preheat the oven to 220˚C, gas mark 7. 3. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Heat the 1 tbsp olive or rapeseed oil in a large frying pan over a medium heat. This is like a very simple version of ratatouille. This recipe was first published in June 2018. Add the sauce to the courgettes and return to the oven for 10 minutes to thicken. on your browser, you can place your order by contacting our Put the courgettes at the top of the oven with the tomatoes underneath. Top and tail the courgettes, then cut into chunky slices, 8–10mm thick. Season and tuck the (peeled) garlic cloves underneath the tomatoes so they aren’t exposed. The Waitrose & Partners farm, Leckford Estate. Heat the olive oil in a frying pan. Top and tail the courgettes, then cut into chunky slices, 8–10mm thick. Using a box grater placed in a large bowl, grate the flesh side of the tomatoes, so that the juice and pulp goes into the bowl and you end up with only the skin of the tomato still in your hand. Please read our If you'd like to comment further on this recipe you can do so in the Pile the tomatoes into a second, smaller roasting tin, tossing with 1 tbsp oil. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes. And, to any of these veg, you can add a handful of spinach – wilt in the pan towards the end of cooking. Crush the tomatoes into the skillet with your hands and add the juice. Using a box grater placed in a large bowl, grate the flesh side of the tomatoes, so that the juice and pulp goes into the bowl and you end up with only the skin of the tomato still in your hand. Cook for 20 minutes, stirring both trays halfway through. Add the garlic for the last minute or so of cooking. In order to continually improve our website, we collect Thank you for rating this recipe. Spread the courgettes out in a single layer in a large roasting tin and toss with 2 tbsp oil; season. Just before serving, stir in the basil. Set the tomato pulp aside. 2. Simmer for 5–10 minutes until the tomato juice is reduced to a loose sauce consistency – you don’t want to cook the tomatoes too long, but neither should the courgettes be swimming in liquid. Eat well and feel great with Much More Veg. for more information. Cut the tomatoes in half around the ‘equator’. the website you are accepting the use of these cookies. Taste and add more salt and/or pepper if needed, then trickle with extra virgin olive oil and serve. 1. Serve as a sauce for pasta, or spoon over grilled chicken or fish, with a sprinkling of pine nuts, if liked. is not enabled on your browser. Mushrooms also work well. Please fill in your details to sign up to our mailing list.

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