2-3 courgettes sliced
6-8 medium sized tomatoes
30g toasted walnuts
Fresh grated Parmesan
1carton passata
1-2 garlic cloves
1pack basil leaves
Olive oil for drizzling
2slices slightly stale bread
Salt and pepper
Cut a clove of garlic in half and rub vigorously around the inside of an ovenproof dish. Cut your courgettes into discs and cut your tomatoes into roughly the same size . Sprinkle with a little sea salt then spoon a layers of passata on top ( my recipe for tomato sauce is in my book My Busy Kitchen but if you don’t have time to make any - use a carton of shop bought passata .) Tear 4 basil leaves and sprinkle over then sprinkle on a handful of Parmesan ( or Edam if you are strict vegetarian) . Repeat the process til you’ve used up the vegetables and sauce. Blitz 1-2 slices of stale sourdough or granary loaf and a few toasted walnuts and sprinkle over the top, finish with a little more cheese and bake in a hot oven drizzle generously with olive oil and bake 30 mins or so until golden and bubbling
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