Katie Stewart

Courgettes with Tomatoes

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Courgettes stewed gently with tomatoes and onion can be served cold as an hors-d’oeuvre or hot as a vegetable. The mixture is particularly nice with veal, chicken or lamb recipes.

Ingredients

  • 450 g/1 lb courgettes
  • 2 medium-sized onions
  • 2

Method

Wash the courgettes and trim the ends. Slice across about 0.5 cm (¼ in) thick. Sprinkle with salt and place in a colander. Leave for 1 hour until the excess moisture has drained out, then shake in a cloth