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This recipe was uploaded by jamiefrance
This recipe slow roasts tomatoes and courgettes with a lovely sticky result to the dish. It can be adapted various ways to suit what you have at hand. This is just one way that I have made it and would like to share with you
Preheat oven to 180 degrees centigrade. Start off by finely slicing onion and garlic. Finely chop the herbs. Slice courgettes into rounds, chunks or however you like them. With the big boy Courgettes I like to slice in quarters lengthways and take out the fluffy white core. Big tomatoes slice of the bottom with the centre core in. This will help them suck up all the flavours aswell as help remove the skin later. Put all your veg and herbs together in a roasting tin. You want your vegetables to be really snug so use a sized tin that allows this. Now drizzle a good quality olive oil all over the veg. Then followed by a bold drizzling of balsamic vinegar. Dont be afraid with the vinegar this will give the sweet sticky finish to the dish. Sprinkle over the chilli powder and chopped Chorizo. Now season with salt and pepper. Now don't be afraid just get your hands in there and give it a good old toss round. Place the tray into the oven for about 30 -40 minutes. After this time take the tray out and carefully pick off the skin of your bigger tomatoes. Smaller tomatoes or cherry tomatoes skin can be left on. Give everything a basting with the juices and return to the oven for at least another 40 minutes. After this time you should be left with a lovely sticky sweet but spicy tomato and courgette dish. You can serve this with pasta, or just in a bowl with some warm crusty bread. It can be used in Lasagna for example. It also freezes really well.