MARROW WITH TOMATOES
I have been using marrow a lot lately as its such a great value and versatile vegetable. This recipe is to help with some inspiration – feel free to mix it up and add ingredients that you have at home like chilli, spinach, silverbeet or even bulk it out with cooked chickpeas, beans or potatoes!
Serves 4-6
25 g butter
2 medium onions, sliced thinly
1 garlic clove, sliced thinly
1 medium marrow, peeled, seeded and cubed
6 large tomatoes, chopped roughly
handful fresh basil, parsley or a few sprigs thyme or rosemary
salt and plenty freshly ground pepper
Method
Melt the butter and a little olive oil in a large wide pot or fry pan and gently fry the onions for 5 minutes or until soft. Add the garlic and marrow and cook for a further 5 minutes.
Add the tomatoes and herbs, season with salt and pepper toss to combine, simmer until tender 5-10 minutes. Serve
Serves 4-6
25 g butter
2 medium onions, sliced thinly
1 garlic clove, sliced thinly
1 medium marrow, peeled, seeded and cubed
6 large tomatoes, chopped roughly
handful fresh basil, parsley or a few sprigs thyme or rosemary
salt and plenty freshly ground pepper
Method
Melt the butter and a little olive oil in a large wide pot or fry pan and gently fry the onions for 5 minutes or until soft. Add the garlic and marrow and cook for a further 5 minutes.
Add the tomatoes and herbs, season with salt and pepper toss to combine, simmer until tender 5-10 minutes. Serve
Alison Lambert
