Name: Tomato and courgette sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 onion, finely diced; 6 courgettes, trimmed and sliced into rounds; 400 millilitre can chopped tomatoes; salt and freshly ground black pepper; 2 tablespoon fresh basil leaves, torn

Ingredients

2 tablespoon olive oil

1 onion, finely diced

6 courgettes, trimmed and sliced into rounds

400 millilitre can chopped tomatoes

salt and freshly ground black pepper

2 tablespoon fresh basil leaves, torn

Method

1.Heat a frying pan, add oil and onion, then cook for 8 to 10 minutes until softened but not coloured. Remove to one side. Add courgettes to the pan and stir-fry over a high heat for 3 to 4 minutes to lightly brown.

2.Return onion to the pan and add tomatoes. Bring to the boil, then turn down the heat and simmer for 5 minutes until the sauce has reduced slightly.

3.Stir in courgettes and cook for a few minutes more. Season with salt and pepper to taste, stir in basil and serve sauce on the side of parmesan risotto cakes.

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Ingredients

Method

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