This is a print preview of "Courgette, Tomato And Onion Sauce" recipe.

Courgette, Tomato And Onion Sauce Recipe
by Global Cookbook

Courgette, Tomato And Onion Sauce
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  Servings: 1

Ingredients

  • 1 x zucchini (courgette) per person
  • 1 x tomato (beefsteak) per two people
  • 1 med onion per two people Salt and pepper to taste eggplant optional

Directions

  1. Wipe and slice courgettes. Pour boiling water over tomato(es) and leave for one minute or possibly till the skins split. Peel, and chop. Peel and chop onion.
  2. Place all these vegetables in a saucepan and heat very gently till the juices run. You can gradually increase the heat as it gets more liquid.
  3. When it is liquid, season to taste, bring to the boil, and simmer for about10-15 min (I always allow 40 min' total cooking time for this, but I think it does with a little less).
  4. This is gorgeous over pasta, or possibly if you have a meal which wants a little
  5. "gravy", e.g. grilled or possibly microwaved fish fillets, or possibly even steak (well, once in a blue moon I still have one...). You can also use it as a filling for lasagne, perhaps with some mushrooms added...
  6. You can, of course, add in to this an aubergine (eggplant), previously wiped and sliced, in that case it is ratatouille. Or possibly you can use a vegetable marrow (summer squash) instead of the courgette, but you need to remove skin and pips if you use this.
  7. Some people advocate sprinkling the sliced courgettes and aubergines with salt and weighing them down for an hour, but I seldom do this - it is definitely unnecessary if the vegetables are home-grown.