Wednesday, 27 August 2014

Courgette in tomato

What can you say about courgettes? They're green and phallic, like a verdant winky, disembodied from its Martian owner in some horrendous intergalactic Bobbit incident. They're small marrows with a French name, except in the USA and Italy where they call them zucchinis. They are also quite tasty.

After an opening salvo of dishes which are New World, in-your-face, chilli-laced and full of dead animals to start the blog, this is a simple, fresh, vegetarian dish that works as a side dish as one of the two veg of a Sunday roast dinner or on its own as a pasta sauce. It's the sort of recipe that Rick Stein would twat on about in a flowery manner, relating how he had seen it made from vegetables fresh from Monet's garden by some elderly matriarch in Provence one year when he was a student. It's at  that stage in his programme when you're screaming at the telly "Just shut up and cook the fucking recipe, you pretentious prick!". I got my courgettes from Sainsbury's.

1 medium courgette: topped, tailed and sliced
Half a red onion, finely choppped
Two cloves of garlic, crushed
Half a tin of tomatoes
1 tbsp tomato puree
2 tbsp or more olive oil*
Pinch of Salt
Black pepper
Small bunch of fresh oregano, finely chopped (or a pinch of dried)

Pour the oil in a pan and heat. Fry (or sautee if you're of the foody wanker persuasion) the onion and garlic until the onion is transparent, about a couple of minutes.

Throw in the courgette and fry for another 10 minutes until they start to get tender.

Add the tomatoes, tomato puree, oregano and salt and pepper.

Let it stew for 30 minutes or so, until the courgettes are cooked, and serve.

You could pep up the dish by adding a splash of lemon juice but taste before serving as it might need some sugar to offset the tartness. Also, like any dish, this would be improved by a good slug of white wine.

Oregano goes well with tomato, but you could use thyme. 

*This is what Nigel Slater might call "a glug". Now, I'm not aware in which system of mensuration (no, not that)  the "glug" is a unit. Presumably it's from the same descriptive system as "a tit of milk", "a turd of mashed potato" and "a fart of lettuce". Whatever, it's definitely not an SI unit. This is in contrast to the "slug", as mentioned for wine above, which is (SI standing for "Sweary Implementation" in this case).

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