Roasted Tomatoes and Courgettes

This is a simple dish with sweet, warm flavours. It takes about 5 minutes to prepare and 25 minutes to cook. When I have gluts of tomatoes and courgettes I make up big trays of this sauce and freeze it or use it for different dishes over the next few days. It makes a great a pasta sauce, warm salad or filling for sandwiches.

Serves 4 people


 

  • 500 grams ripe tomatoes
  • 500 grams courgettes (sliced into 2cm rings)
  • 25 grams fresh basil (optional)
  • 4 cloves of garlic (unpeeled)
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) sugar
  • 1 dash(es) salt and pepper, to taste

 

 

  • Preheat the oven to 180c/375f.
  • Place the tomatoes, courgettes and garlic onto a large baking tray.
  • If using large tomatoes, cut them into quarters and place skin side down on the baking tray.
  • If using cherry tomatoes, leave them whole, but prick the skin to stop them exploding.
  • Pour the oil over the vegetables and season with the sugar, a small pinch of salt and a large pinch of black pepper.
  • Place in the oven and bake for 30 minutes.
  • Remove from the oven and carefully drain the juices into a bowl.
  • Squeeze out the roasted garlic and mix with the roasting juices and the roughly torn fresh basil, pour this over the courgettes and tomatoes.
  • Gently mix and serve hot or at room temperature.

 

Method

 

  • Preheat the oven to 180c/375f.
  • Place the tomatoes, courgettes and garlic onto a large baking tray.
  • If using large tomatoes, cut them into quarters and place skin side down on the baking tray.
  • If using cherry tomatoes, leave them whole, but prick the skin to stop them exploding.
  • Pour the oil over the vegetables and season with the sugar, a small pinch of salt and a large pinch of black pepper.
  • Place in the oven and bake for 30 minutes.
  • Remove from the oven and carefully drain the juices into a bowl.
  • Squeeze out the roasted garlic and mix with the roasting juices and the roughly torn fresh basil, pour this over the courgettes and tomatoes.
  • Gently mix and serve hot or at room temperature.

 

Ingredients

 

  • 500 grams ripe tomatoes
  • 500 grams courgettes (sliced into 2cm rings)
  • 25 grams fresh basil (optional)
  • 4 cloves of garlic (unpeeled)
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) sugar
  • 1 dash(es) salt and pepper, to taste

 


Variations:

  • Try including some strong flavours in the roast such as feta cheese, olives, capers or chorizo sausage for a richer sauce.
  • Hollow out a baguette and stuff with the roasted veg, top with grated cheese and grill until the cheese melts.
  • Stuff large mushrooms with the mixture, top with a strip or two of bacon and bake for 15 minutes in a hot oven or until the mushroom is cooked and the bacon crispy.

Recipe from Robin Van Creveld, Community Chef www.communitychef.org.uk

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