Posted 26 Feb 2017
This recipe is best in late summer, but you can always take it through into autumn by adding grilled eggplant.
What is it about home-grown produce that turns anything you make with it into a work of art? Is it akin to relishing the handiwork of your four year old Picasso spawn? Or perhaps, more to the point, it’s the months of maintenance, blood, sweat and tears, that mean that by the time it’s on the plate, you’re ready to have a knipschen regardless?
1 brown onion, diced
2 garlic cloves, roughly chopped
olive oil (for cooking and dressing)
passata (500ml should do it)
2 tbsp tomato paste
bay leaf (if you have any handy)
1/2 tsp fennel seeds
3 small-medium zucchini, sliced
handful of kalamata olives, pitted
punnet of small tomatoes
fresh basil to garnish
1. Sweat off onions and garlic in olive oil
2. Add passata, bay leaf, fennel seeds, kalamata olives + tomato paste, and simmer together for about 5 mins
3. Meanwhile, grill zucchini slices until charred on one side (this step is optional, but I like what it does for the look + dimension of it)
4. Pop the zucchini slices into the pot, along with a punnet of whole tiny tomatoes
5. Stir through caramelised balsamic and fresh basil leaves, season and serve garnished with basil flowers if they’re around.