Recipes by type‎ > ‎Vegetarian‎ > ‎

Mrs D's courgette and tomato pasta sauce

Mrs Doubtfire outdid himself by concocting and then cooking this tasty little summer dish.  Here is how he did it.
  • half onion, chopped fine
  • 1 tbsp olive oil
  • 1 courgette, cut into 2cm thick slices at a slight angle
  • 1-2 large tomatoes, chopped into chunked
  • slug passata or large squeeze of tomato puree
  • 2 cloves garlic, crushed
  • 1 tsp dried thyme
  • small glug wine
  • seasoning
  • dash cream, if you have some open in the fridge
  1. In a saucepan gently fry the onion in a little olive oil, until sweet and golden. 
  2. Meanwhile, in a separate frying pan, pour the remaining olive oil and flash fry the courgette slices until they are lightly golden. Set aside.
  3. Add the tomatoes to the onion, and break down with the back of a spoon, and allow to cook slowly, adding a splash of water and some passata/ tomato puree. Add the garlic, thyme and wine and cook gently for about 20 minutes, adding a little more passata/tomato puree if necessary.  Season to taste.
  4. About five minutes before serving, add the courgette slices to warm through, and then add the cream if using.