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Weekdays 9am

Italian-style courgettes and roasted garlic tomatoes served with spaghetti

Nutritionist Sally Bee is in the kitchen today with a light summery dish that's easy to make.

Serves 4-5

Ingredients:

For the Roasted Garlic Tomatoes:

2 whole garlic bulbs

6 large beef (beefsteak) tomatoes or 12 smaller tomatoes2 garlic cloves1 tbsp olive oil1 tsp mixed dried herbsgood sprinkling of freshly ground black peppersprinkling of celery salt2 tsp sugartorn fresh basil

Method

  • Preheat the oven to 200oC/400oF/Gas mark 6.

  • Slice the very top off the whole garlic bulbs to expose the tops of the cloves and place in the centre of a roasting tray.

  • Wash the tomatoes and cut into halves.

  • Peel and crush the garlic cloves (or chop them very finely).

  • Put the oil, garlic and dried herbs into a large bowl.

  • Add the tomato halves and stir until well coated with the oil and flavourings. Then put into the roasting tin and sprinkle with black pepper, celery salt and sugar. Place in the oven for 40-50 minutes, or until the tomatoes are golden on top and nicely caramelized.

  • Sprinkle over the fresh basil. To serve, squeeze the soft, roasted garlic out of its skin and serve with the tomatoes. While the tomatoes are roasting, cook the courgettes

For the courgettes:

1 tbsp olive oil1 large onion, peeled and chopped1 garlic clove, peeled and crushed4-5 medium courgettes (zucchini), sliced150ml/5fl oz/ 2/3 cup hot home-made chicken or vegetable stock1/2 tsp chopped fresh oreganofreshly ground black pepperchopped fresh flat-leaf parsley, to garnish

Method

1. Heat the oil in a large frying pan and fry the onion and garlic over a moderate heat for 5\-6 minutes, or until the onion has softened and is beginning to brown. 2. Add the courgette slices and fry for about 4 minutes, or until they just begin to be flecked with brown on both sides. Stir frequently. 3. Stir in the stock, fresh oregano and black pepper, and simmer gently for about 8\-10 minutes, or until the liquid has almost evaporated. 4. Spoon the courgettes into a serving dish, sprinkle with chopped parsley and serve with the roasted tomatoes on a bed of freshly cooked spaghetti.

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Weekdays 9am