Courgettes With Tomatoes
|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.