My vegetable plot has been taking up much of my spare time this summer which is why it's been a while since I posted a recipe! A bumper crop of vegetables have passed through my kitchen over the past few months, most of which have been eaten in their simplest form - freshly picked, steamed, baked or lightly fried and always savoured!
However, now I'm back with fresh enthusiasm, ready to share some more of my favourite recipes which I hope you'll enjoy as much as we do.
This is a lovely versatile dish that I often make in late summer when there are plenty of courgettes and tomatoes to use up. It goes well with pasta, couscous or potatoes, with grilled fish or vegetable burgers, in a baked shortcrust pastry case or served with puff pastry triangles. It's also just as good eaten cold.
Ingredients Serves 4
1 large onion
1 clove garlic
2 tbsp olive oil
1 red pepper
1 green pepper
About 450g fresh tomatoes
1 tsp coriander seeds
2 tbsp fresh basil leaves
First skin your tomatoes. Place them in a bowl and pour over enough boiling water to cover.
After about a minute, remove from the water with a slotted spoon and place on your chopping board. The skins should slip off easily. Roughly chop.
Peel and chop the onion. Heat the olive oil in a wide saute pan and cook the onion gently without browning, stirring frequently for about five minutes until tender.
Peel and crush the garlic and stir in.
Cut the peppers in half and remove the stalks and seeds. Cut into slices about 1cm wide and add to the pan.
Cover with a lid and cook for about five minutes. By covering with a lid at this point, I find it allows the peppers to start to soften in the hot steam.
Cut the courgettes in half lengthways, then into slices about 1cm thick and add to the pan together with the chopped tomatoes. Stir well and season with salt and pepper.
Bring to the boil, then turn the heat to low and cook gently without covering, stirring occasionally, for about 30 minutes, by which time most of the juice from the tomatoes will have reduced and the vegetables are cooked.
Crush the coriander seeds in a pestle and mortar.
Add to the pan with the chopped basil and simmer for a further ten minutes until you have a delicious mixture of cooked vegetables coated in a rich tomato sauce.
To serve, sprinkle a few fresh basil leaves sprinkled on top.