Courgettes With Tomatoes Recipe
Ingredients
| 1 1/2 lb courgettes, cut into 1/2 inch slices | ||
| Salt | To Taste | |
| Butter | 4 Ounce | |
| Tomatoes | 8 Ounce, skinned | |
| Parsley | 4 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| black pepper | 1 | |
| Sugar | 1 Teaspoon | |
Directions
Put the courgette slices into a colander, sprinkle them with salt and allow draining for about 1 hour. Dry them well. Melt 75 g (3 oz) of the butter in a frying pan. Add the courgettes and cook them gently until soft and slightly transparent. Put in a serving dish; keep warm.
Melt the remaining butter in the pan and cook the tomatoes, the parsley, the garlic, pepper to taste and sugar until a thickish puree forms. Adjust the seasoning if necessary and pour the puree over the courgettes in the serving dish.
Melt the remaining butter in the pan and cook the tomatoes, the parsley, the garlic, pepper to taste and sugar until a thickish puree forms. Adjust the seasoning if necessary and pour the puree over the courgettes in the serving dish.
Chef
