Method
Cut the tomatoes in half around the ‘equator’. Using a box grater placed in a large bowl, grate the flesh side of the tomatoes, so that the juice and pulp goes into the bowl and you end up with only the skin of the tomato still in your hand. Set the tomato pulp aside.
Top and tail the courgettes, then cut into chunky slices, 8–10mm thick.
Heat the 1 tbsp olive or rapeseed oil in a large frying pan over a medium heat. When hot, add the courgettes and a sprinkling of salt and pepper. Cook briskly, tossing or stirring the courgettes often, for 8–10 minutes, or until they are well browned and just tender but not soft. Add the garlic for the last minute or so of cooking.
Add the tomato pulp to the pan and stir well. Simmer for 5–10 minutes until the tomato juice is reduced to a loose sauce consistency – you don’t want to cook the tomatoes too long, but neither should the courgettes be swimming in liquid.
Remove from the heat and leave to cool a little – or down to room temperature; either is good. Just before serving, stir in the basil.
Taste and add more salt and/or pepper if needed, then trickle with extra virgin olive oil and serve.
Ingredients
- 500g large, ripe, juicy tomatoes
- 400g small-medium courgettes
- 1 tbsp olive or rapeseed oil
- 1 garlic clove, thinly sliced
- 1 tbsp ribboned basil leaves
- Sea salt and black pepper
- Extra virgin olive oil, to serve
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