Wednesday, 17 June 2009
Recipe - Courgette and Tomato Bake
The adventures of a man and his organic veg box continues...
After stopping the carrot revolution the other day I turned my attention to the courgettes, that would be zucchinis for my North American and Australian friends, and the remaining onion.
Yet again I managed to end up cooking something that is fairly vegetarian. I guess that just how vegetarian depends on how militant you are about the cheese.
This turned out to taste very nice and could easily be used as a side dish to some tasty meat too. I cooked it in two separate Pyrex dishes but you could use one large dish just as well.
As a reference, the Pyrex dishes I used takes about 600 ml each.
Let's head over to the recipe part.
2 garlic cloves, thinly sliced
1 onion, finely chopped
4 small-ish tomatoes, sliced
2 courgettes, sliced
100g grated cheese, I used gruyere
Preheat the oven to 200c.
Start by sweating the garlic and onion in some olive oil in a pan. Once they are starting to soften add the passata and bring to a boil. Let this simmer for 10 - 15 minutes or until it starts to thicken up. Season to taste.
Divide the tomato mixture into the two dishes. Then make alternate layers of courgette and tomato with cheese between each layer. Finish off with a final layer of cheese.
Cover the dishes with tin foil and put them on a baking sheet (they do tend to splatter a wee bit) and into the oven for 20 minutes.
Take them out of the oven, remove the tin foil and then return them to the oven for another 15 - 20 minutes or until they looked nicely browned.