Gratin of courgette, tomato and GruyèreThis makes great use of a glut of courgettes and tomatoes, as a lunch or light supper dish for two, with a salad perhaps and crusty bread. Or you could serve it as a side dish when feeding more people.
- 3 tomatoes, sliced
- 2 courgettes, sliced
- 100g Gruyère, grated
- Drizzle of olive oil
- 1 clove of garlic thinly sliced
- 2 tbsp olive oil
- 400g tin plum tomatoes
Method:Heat the oven to 200C/fan 180C/gas 6.
Cook the garlic in the olive oil until golden then add the tinned tomatoes and tear in the basil leaves. Simmer until thickened.
Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of courgette and tomato, sprinkling some Gruyère between them as you go. Drizzle with oil, season and cover with foil, Bake in the pre-heated oven for 20 minutes. Remove the foil and bake for another 15-20 minutes. Serve with either a salad or crusty bread, or both.