Guys I’m sorry, I realise that this space is turning into the courgette diaries, as it seems that most of the cooking I do nowadays seems to be about not letting any go to waste. The last five months of renting an allotment have been a steep learning curve. Mostly about time, because allotments are a time suck, sure I’ve got more time outdoors, more exercise and more heart lifting moments of joy as I look at my 6 x 15 metre space and think about how good it looks.I also get produce and the lesson I’ve learnt about produce is that courgette plants just keep going. We are in the middle of September and the plants just keep producing, last time I looked we had 15 tiny courgettes, seems like the only thing that will stop them will be winter! So I saw this recipe and it used 2 kg of courgettes so it had to be tried.
Honestly, that it wasn’t the easy recipe it seemed to think it was, mostly down to me not having a big enough pan for the quantity of vegetables. After I put the tomatoes it, I just gave up and I tipped it all into the slow cooker and let it do it’s thing. For a day and half. What I ended up with was a paste/spread/sauce thing. It’s going to be one of those useful sauces when the produce dries up. I’ve already used some stirred through rice and roasted tomatoes.
I can also imagine that it would be great put to the same use in pasta.I made it again but this time, I cooked the onions and carrots together, then the courgettes and stuck them with drained tinned tomatoes into the slow cooker and I cooked it on high for 2 days. It looked and tasted the same as the first batch and I’ll probably do it again this week to use up the monster courgette that we somehow missed until the weekend (it’s more of a marrow than a courgette and it doesn’t even fit in the fridge!)
The only other thing, I’m changing is not keeping it in the fridge, you could hot water bath the jars, I guess to make it shelf stable, however, after a quick google, I froze this batch.
So there you have it, part 111 of the courgette chronicles….