Courgettes in tomato sauce

This dish comes from Spain and can be eaten either as an accompaniment to a meat for fish dish or as a tapas dish.  It is just as good hot or cold.

It is excellent with normal green courgettes but looks particularly attractive if made with yellow courgettes.

The method can be used for cooking other vegetables, such as potatoes, aubergines, beans and carrots.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 25 Mins

Ingredients

For 4 servings…

3 tbs               Olive oil    

5                    Courgettes  - cut into bite-size slices       

2 cloves           Garlic  - chopped     

1                    Onion  - chopped     

230 gms          Tomatoes  - chopped

½ tsp             Thyme      

1                    Bay leaf     

1 wine glass      Water       

  Pepper          

  Salt              

1 tbs               Parsley  - chopped    

Method

Heat the olive oil in a saucepan.  Put in the courgettes and fry them for 2 - 3 minutes.  Remove them and keep them warm.  Add the garlic and onion to the pan and let them fry gently until they soften but without colouring.

Add the chopped tomatoes, thyme and bay leaf.  Bubble up, mash lightly and let them simmer for a minute or two until they form a thick purée.

Return the courgettes to the pan.  Pour in the water and bring it to the boil.  Turn down the heat, cover with a lid and leave to simmer for 6 - 8 minutes - until the courgettes are tender.  If the sauce is too wet, boil it fiercely for a moment or two.  Taste and add salt and pepper.  Stir in the parsley.

Wine recommendations

A white wine.

Conventional

     Mâcon

Interesting

     Côtes de Gascogne blanc

     Entre-deux-Mers

     Pinot Gris

Adventurous

     Fino Sherry