Braised courgettes

Serves: 4

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• 1 large tomato, peeled and deseeded
• 4 tablespoon(s) extra-virgin olive oil
• 2 large onions, halved and finely sliced
• 4  garlic cloves, smashed
• 600 gram(s) small courgettes, ends trimmed and finely sliced
• a handful of mint leaves
• 100 ml white wine
• sea salt, black pepper

Method

1. Cut the tomato flesh into thin strips. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for about 10 minutes until golden, stirring occasionally.
2. Stir in the courgettes, then the tomato and mint leaves. Add the wine and plenty of seasoning. Bring this to a simmer, cover and cook for 10 minutes until the courgettes have just softened. Taste for seasoning.

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