Braised courgettes, tomato and onion, with garlic toast

Ingredients

Serves 2

  • 3 tbsp olive oil
  • 1 onion, peeled, halved and cut into arcs
  • Salt
  • 1 large courgette cut in half lengthways and then into 3cm chunks (use a board, if needed)
  • 1 x 400g tins chopped tomatoes (or fresh tomatoes equivalent)
  • 1 garlic clove, peeled
  • 1/2 handful torn basil leaves
  • single block of feta

For the garlic toast

  • 75g butter
  • 1-2 garlic cloves, peeled and finely minced
  • 4 slices bread

Method

  1. Put the oil, onion and pinch of salt in a frying panover a medium-low flame, and fry gently until the onion is soft and translucent.
  2. Add the courgettes and cook, stirring every now and then, for about five minutes. Add the tomatoes and another pinch of salt, stir, then cover the pan.
  3. Add the whole garlic clove and a pinch of salt, then cover and cook for 10 minutes, lifting the lid at some point to stir and check that the tomatoes are releasing their juices. Once the tomatoes are juicy, uncover and leave to simmer for 30-40 minutes, or until the courgettes are tender and the tomatoes reduced to a thick, sweet and rich sauce.
  4. Meanwhile, mash together the butter and garlic, then, either spread it on the bread and bake in the oven, or melt in a frying pan and fry the bread.
  5. During the final few minutes of cooking, stir in the ripped basil into the courgettes, taste and season. Serve the courgettes with the bread and a slice of salted ricotta or feta, if you want.