Monday, 9 August 2010

Courgette and Roast Tomato Sauce

A lovely simple dish for supper tonight. For 2 people, take 5 or 6 really ripe tomatoes, halve, drizzle with olive oil and sprinkle with chopped garlic and bake at 160 degrees for 3/4 of an hour. When ready, chop roughly (I do this in a jug with a pair of scissors). Towards the end, saute a couple of diced courgettes in a tablespoon of oil until golden, and then throw in a handful of chopped parsley. Add the roasted tomatoes, and then toss through pasta, whatever shape you like.

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