The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Saturday, 1 September 2012

The Big Glut Recipe - SEPTEMBER


Gratin of courgette, tomato and Gruyère

This 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.

Ingredients: 

  • 3 tomatoes, sliced 
  • 2 courgettes, sliced 
  • 100g Gruyère, grated 
  • Drizzle of olive oil 
For the tomato sauce:
  • 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.

No comments:

Post a comment