Slow-cooked Zucchini & Tomato Ragu
The key with this sauce is a low heat to soften and caramelise the zucchini with the onions and olive oil until they virtually melt when the tomatoes are added. Because we were surrounded by native bush the first time I made this I added a sprinkling of manuka leaves for a little zing to the sauce, back home I use my home-dried oregano.
Ingredients
- 1 red or brown onion finely chopped
- good glug / 1/4 cup extra virgin olive oil
- 2 medium-sized zucchini grated
- 2 - 3 cloves garlic chopped
- approx. 8 vine-ripened tomatoes I used a combination of my favourite Isle of Capri, Russian red and yellow cherry tomatoes
- 1 teaspoon dried oregano or small sprig of manuka leaves
- salt and cracked pepper
- cooked pasta of choice shaved parmesan and good-quality olive oil to serve
Instructions
- Place the onions and oil into a heavy cast iron skillet and cook slowly over a low heat for 10 minutes until the onions are softened but not coloured. Add the grated zucchini and garlic and continue to cook for another 10 or so minutes until the zucchini reduces in bulk by at least half. Add the tomatoes and oregano/manuka, turn up the heat (move to a hotter spot on the campfire) and cook for 10-15 minutes until the tomatoes reduce into a thick pulpy sauce. If you have access to power at this stage use a blender or immersion blender to puree until smooth. Reheat, season to taste and serve hot with cooked pasta, parmesan and a drizzle of olive oil. Delicious!