1kg fresh beef tomatoes, stems removed and quartered
½ green courgette, chopped
½ yellow courgette, chopped
1 red onion, chopped
2 cloves garlic, crushed
1 tbsp olive oil
Salt, pepper, some thyme and a little brown sugar to season
In a pan, heat the olive oil, add the onion. Allow the onions to sweat on medium heat. I like to keep the lid on and stir often.
Meanwhile, quarter the courgette lengthwise and cut into thin slices. Add courgette and garlic the pan. Take the stems (green growth point) out of the tomatoes and cut into bite size chunks, add to the pan. Stir well. Season.
Cover and cook for about 15 minutes or until the juice has come out of the tomatoes and the courgette has reached the bite you enjoy. You can serve this in its chunky form or whizz it up before serving.
Serve with freshly boiled pasta and some parmesan.