CookEat Recipe
Courgette and Tomato Sauce with Oregano and Mint
Gently softened grated courgette is blended with raw tomato and shallot into a light orange sauce. Dried oregano and fresh mint season the mixture, finished with red wine vinegar and olive oil.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 ml of the listed water for blending.
Step 2
Trim the fresh courgette and grate finely. Core the tomatoes and chop roughly. Wash, dry and finely chop mint; discard coarse stems. Peel and finely mince shallot. Use dried oregano leaves, measured without packing.
Step 3
Warm the grated courgette with half the olive oil in a nonstick pan over medium-low heat for 5–7 minutes, stirring until tender.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared courgette, tomato, dried oregano, mint, red wine vinegar, shallot in a blender with the remaining half of the olive oil. Add the 180 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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