Courgettes with Sundried Tomato Sauce
Wheat, gluten, corn, dairy, soya, egg & nut free

Serves 6
It is a bit of a fiddle grilling the courgettes - but well worth the effort! The sun-dried tomato dip could be used with crackers, crudités or as a dressing for any other salad.10 sundried tomato halves
olive oil
2 leeks, sliced very finely
8 cherry tomatoes, quartered
200ml dry white wine
100ml water
pinch pale muscovado sugar
12 medium size courgettes, wiped
sea salt and freshly ground black pepperIf the sundried tomatoes have been preserved in oil, remove from the oil (reserve it) and chop the tomatoes fairly small. If they were just dried, soak for 10 minutes in boiling water then drain and chop.
Heat 2 tablespoons of the reserved or new oil in a heavy pan and add the sliced leeks; cook gently, uncovered, for 5
minutes.
Add both lots of tomatoes and the white wine, stir well, bring to the boil, lower the heat, cover and simmer gently for 30–40
minutes.
While the sauce is cooking, with a sharp knife or a vegetable peeler, cut the courgettes lengthways into as thin slices as you can
manage.
Lay them out on a griddle, drizzle with a little oil and grate over some salt and pepper.
Cook briskly under a hot grill until tanned, then turn and repeat the process. Continue until all the slices are cooked.
Remove the sauce from the heat and purée in a food processor.
Thin with the water (you may need a little extra) and add sugar to taste. You should not need any further seasoning as the courgette slices are already well seasoned.
Serve with the slices.

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