|Baby marrows with All Gold Whole Peeled Tomatoes|
Tomato and Baby Marrow Tian
- 65ml (¼ cup) coconut oil
- 3 BIG baby marrows, sliced
- 2 large garlic cloves, crushed
- 5ml (1 tsp) Colman's mustard
- 1 can (410g) All Gold Whole Peeled Tomatoes
- 1 red onion, chopped
- 65ml (¼ cup) red wine
- 45ml (3 tbsps) chopped fresh coriander
- a few sprinkles of thyme herbs
- 125g cheddar, grated
Preheat oven to 180°C.
Grease an oven proof dish with melted coconut oil.
Heat the rest of the coconut oil in a large frying pan and add baby marrows , red onions and the garlic.
Cook stirring over low heat for 8 minutes or until just beginning to soften.
Season with salt, pepper and mustard.
Spread evenly into baking dish.
Add the All Gold Whole Peeled Tomatoes to the empty pan, chop and heat with the wine, coriander and half of the thyme.
Cook for 10 minutes or until liquid has evaporated.
Sprinkle the grated cheese over the baby marrows and spread the tomato mixture over the cheese. Bake for 20 minutes or until heated through.
Garnish with the rest of the thyme, or some sprigs of coriander.
|Tomato and Baby Marrow Tian|
This is yum! We combined it with macaroni.
Check out the original recipe: Tomato and Baby Marrow Tian
P.S. I got a can of All Gold Whole Peeled Tomatoes in my Jozimeetup goody bag on Saturday.