Courgettes with tomatoes

These courgettes can be served hot as an accompaniment to meat or cold as an hors-d’œuvre or as a tapas dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 2 Hrs

Ingredients

For 2 servings…

450 gms          Courgettes  - small   

                     Salt          

2 tbs               Olive oil    

                     Garlic  - crushed      

230 gms          Tomatoes  - chopped roughly   

                     Pepper      

Method

Wash the courgettes and leave them unpeeled.  Slice them across at an angle - about 5 mm thick.  Sprinkle them with salt, put them in a colander and leave them for an hour or two until the excess moisture has drained out.  Dry them in a cloth.

Heat the olive oil in a heavy frying-pan and put in the courgettes.  Add the garlic.  Let them cook slowly until they have softened, turning them over and shaking the pan from time to time so that they do not stick.

Then add the chopped tomatoes and, when these have softened and turned almost to a sauce, season with a little freshly-milled pepper and turn on to a serving dish.

Wine recommendations

A red wine or dry white.

Conventional

     Fleurie

Interesting

     Chinon blanc or rouge

     Côtes du Rhône Villages

     Pays d'Oc Chardonnay