Courgettes and Peppers in Tomato Sauce recipe
ingredients
30 ml (2 tbsp) olive oil
1 onion, sliced
2 cloves garlic, crushed
450 g (1 lb) courgettes (zucchini), trimmed and chopped
2 large green (bell) peppers, seeded and sliced
225 g (8 oz) 2 cups tomatoes, peeled and chopped
10 ml (2 tsp) chopped fresh basil
Bay leaf
Salt and pepper
6 anchovy fillets, chopped
50 g (2 oz) 1/2 cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
450 g (1 lb) courgettes (zucchini), trimmed and chopped
2 large green (bell) peppers, seeded and sliced
225 g (8 oz) 2 cups tomatoes, peeled and chopped
10 ml (2 tsp) chopped fresh basil
Bay leaf
Salt and pepper
6 anchovy fillets, chopped
50 g (2 oz) 1/2 cup grated Parmesan cheese
method
1. Heat the oil and fry the onion, garlic, courgettes and peppers for 7 - 8 minutes until the onion is brown.
2. Stir in the tomatoes, seasoning, basil and bay leaf and reduce the heat to low.
3. Simmer for 30 minutes until the sauce has thickened and the vegetables are soft.
4. Discard the bay leaf and remove from the heat.
5. Spoon the mixture into an ovenproof dish and scatter over the chopped anchovies and cheese.
6. Grill for 5 minutes until the top is brown.
2. Stir in the tomatoes, seasoning, basil and bay leaf and reduce the heat to low.
3. Simmer for 30 minutes until the sauce has thickened and the vegetables are soft.
4. Discard the bay leaf and remove from the heat.
5. Spoon the mixture into an ovenproof dish and scatter over the chopped anchovies and cheese.
6. Grill for 5 minutes until the top is brown.
serving amount
serves 4
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