Here is another courgette recipe for the glut! We have a ton of tomatoes in the greenhouse at the moment so this gets rid of those as well. It is a kind of ratatouille invented to use what we had in the fridge.
Spicy courgette stew with fresh tomatoes
1 large onion, chopped
2 sticks of celery, sliced
1 medium aubergine, cut into cubes
About three medium courgettes, sliced
3 cloves garlic, chopped or crushed
2lb/900g fresh tomatoes, skinned and chopped (or two 400g cans)
2-3 tsp ground cumin
A dollop of tomato purée
2 tsp Marigold vegetable stock
Salt and pepper to taste
Put a good glug of oil into a large wok or frying pan and get it quite hot. This stops the aubergine from absorbing so much of the oil. Throw in all of your veg apart from the tomatoes and stir fry fairly gently for 10 minutes. Stir in the garlic and cumin and fry for two more minutes, then add the tomatoes, stock and tomato purée. Cover and simmer for about 10 minutes more, stirring and adding salt and pepper to taste.
The courgettes are nearly finished now and I am almost relieved! We still have a few runner beans arriving and the odd cucumber, but the tomatoes are growing at full throttle. They are so nutritious and versatile that I rarely have a problem using them. If all else fails I will make another batch of tomato soup for the freezer.
I don’t use any particular recipe for this. I usually fry up some onion, celery and garlic, add as many tomatoes as I need to use (skinned and roughly chopped) and then cover with vegetable stock. They produce a lot of juice so I don’t add too much, just enough to cover all the veg. I cook it for about 10-15 minutes, seasoning to taste, then blend it.
Do you grow your own and what are you fave seasonal recipes?