500 g Zucchini
6 spring onions
1 clove of garlic
2 tbsp olive oil
200 g (7 oz) tomatoes
1 tbsp concentrated tomato puree (paste)
1 bay leaf
1 tbsp chopped basil
2 tbsp white wine
salt and pepper
6 spring onions
1 clove of garlic
2 tbsp olive oil
200 g (7 oz) tomatoes
1 tbsp concentrated tomato puree (paste)
1 bay leaf
1 tbsp chopped basil
2 tbsp white wine
salt and pepper
method
1. Trim the Zucchini and cut into slices.
2. Trim and chop the onions and skin and crush the garlic.
3. Heat the oil in a pan, add the courgettes, spring onions, and garlic, and cook for 5 minutes.
4. Skin the tomatoes, cut in half, and remove the pips.
5. Add to the pan with the tomato puree, bay leaf, basil, white wine, and seasoning.
6. Bring to the boil, cover, and simmer gently for 15 minutes.
2. Trim and chop the onions and skin and crush the garlic.
3. Heat the oil in a pan, add the courgettes, spring onions, and garlic, and cook for 5 minutes.
4. Skin the tomatoes, cut in half, and remove the pips.
5. Add to the pan with the tomato puree, bay leaf, basil, white wine, and seasoning.
6. Bring to the boil, cover, and simmer gently for 15 minutes.
serving amount
serves 4
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