Tomatoes are in season. If you are growing your own tomatoes in the garden you might have a surplus and hardly know what to do with them. I always make fresh tomato pasta sauce this time of year which the children devour. You simply cannot beat the taste of fresh tomatoes. If you have enough, this recipe freezes well too.
Method
- Half the tomatoes and remove the pips and watery flesh.
- Chop them up well.
- Cut and chop up the courgette into small pieces.
- Gently sweat the onion over medium heat in a deep pan in a little olive oil.
- Next, add the tomatoes and courgette and start boiling.
- Simmer over small heat for 10-15 minutes.
- Add thyme, salt and pepper to season.
- Gently whisk the sauce using a handheld blender, but most likely all the vegetables will have naturally mashed up with cooking.
