Tomato & Basil Courgetti
Servings: 4 servings
Ingredients
- 4 courgettes spiralized
- 1 tsp sea salt optional
For the sauce
- 900 g tomatoes circa 10 medium
- 1 tbsp garlic infused olive oil goo
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp tomato puree
- 1 tsp ground paprika smoked, if you prefer
- 1 low fodmap stock cube
- ½ cup water
- 1 cup fresh chopped basil
- 16 black olives diced
- 4 sundried tomatoes diced
- 2 tsp baslo balsamic vinegar
- 16 cherry tomatoes halved or quartered
- Optional 1 dessert spoon shelled hemp
Instructions
- Spiralize the courgette into a colander and cover with ½ tsp salt (optional). Leave it to drain.
- Wash, halve and destem the tomatoes
- Place them on a baking tray, cut side down
- Roast the tomatoes for circa 20 minutes, until the skins are shrivelling and blackening
- Remove the tomatoes from the oven and peel the skins away
- Cover the peeled tomatoes with goo, oregano, thyme, tomato puree, the remaining (optional) salt (½ tsp) and the (smoked) paprika
- Mash with a fork or a potato masher
- Transfer into a pan with ½ cup water and 1 low fodmap stock, add to the boil then lower to a simmer
- Add the balso, basil, olives, sun dried tomatoes and (optional) cherry tomatoes, stir well to combine.
- Divide the courgetti into 4 bowls, cover with the sauce, mix in the shelled hemp (if using) serve immediately.
- Enjoy!
Notes
Quick Tip: Don't place the tomatoes too low in the oven; you want them circa 6-8 inches below the heat.
I add shelled hemp onto mine, to add protein but also because I like the added nutty texture.