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Courgettes With Tomatoes

Western.Chefs's picture
  Courgettes/Null 1 1⁄2 Pound, cut into 1/2 inch slices (Null)
  Salt/Null To Taste (Null)
  Butter/Null 4 Ounce (Null)
  Tomatoes/Null 8 Ounce, skinned and chopped (Null)
  Chopped fresh parsley/Null 4 Tablespoon (Null)
  Garlic/Null 1 Clove (5 gm), crushed (Small Clove)
  Freshly ground black pepper/Null 1 (Null)
  Sugar/Null 1 Teaspoon (Null)

Put the courgette slices into a colander, sprinkle them with salt and allow draining for about 1 hour. Dry them well. Melt 75 g (3 oz) of the butter in a frying pan. Add the courgettes and cook them gently until soft and slightly transparent. Put in a serving dish; keep warm.
Melt the remaining butter in the pan and cook the tomatoes, the parsley, the garlic, pepper to taste and sugar until a thickish puree forms. Adjust the seasoning if necessary and pour the puree over the courgettes in the serving dish.

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Courgettes With Tomatoes Recipe