Marrow with Tomato and Onion recipe
information
Use well-flavoured English tomatoes for this recipe. Marrows are excellent cooked in a tasty sauce, as they happily absorb all the delicious herby juices.
ingredients
A lively way to make the most of marrows. The colourful mixture tastes as good as it looks.
25 g (1 oz) butter
2 medium onions, skinned and chopped
1 garlic clove, skinned and crushed
1 medium marrow, peeled, seeded and cubed
6 large tomatoes, skinned and chopped
30 ml (2 tbsp) tomato puree
30 ml (2 tbsp) chopped fresh mixed herbs or 10 ml (2 tsp) dried mixed herbs
salt and pepper
2 medium onions, skinned and chopped
1 garlic clove, skinned and crushed
1 medium marrow, peeled, seeded and cubed
6 large tomatoes, skinned and chopped
30 ml (2 tbsp) tomato puree
30 ml (2 tbsp) chopped fresh mixed herbs or 10 ml (2 tsp) dried mixed herbs
salt and pepper
method
1. Melt the butter in a large saucepan and gently fry the onions and garlic for 5 minutes, until soft. Add the marrow and cook for a further 5 minutes.
2. Stir in remaining ingredients, cover and simmer for 30 minutes, until the vegetables are tender. Season to taste. Serve at once.
2. Stir in remaining ingredients, cover and simmer for 30 minutes, until the vegetables are tender. Season to taste. Serve at once.
serving amount
serves 4 - 6
rate this recipe
9.4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
