So, what I’m doing here is frying courgettes. They just turned up, today, in the vegetable box and they’re perfect for the quickest of quick suppers.
I mean, I was on the way home and part of me was tempted to pick up a pizza from Waitrose. But this is barely more trouble, and fantastically nicer.
Those courgettes, then. They’re cut into fat fingers and they are lobbed into a pan with lots (I mean lots, you stingy bugger) of olive oil, on a good medium/high heat. The fingers are frying and acquiring golden-brown outlining where the flesh is starting to catch on the pan and caramelise. Perfect.
A couple of minutes back I chucked in some roughly sliced garlic (it happened to be wet garlic, since that too turned up in aforementioned box, but dry garlic would be fine), and this too is benefiting from the pan’s Midas touch.
Next, tomatoes. Don’t faff around skinning them. Hell, don’t even bother de-seeding them. Just quarter them and chuck them in. Four or five? However many you want. Turn the heat down to a simmer. I didn’t, but if you’re feeling fancy, you could dosh in a bit of vermouth or sherry or white wine at this point. DESPAIR NOT if you have none open, or (indeed) if you’d rather save it for your parched Thursday evening gob.
Speaking of parched — you have a drink, right? I mean, I just assumed… Mine’s a Negroni Manzanilla, since you asked.
Our courgettes and tomatoes are simmering nicely and we have our negroni. At this point, we see what herbs present themselves for duty. Since I’m a smug wanker who recently planted a bloody herb garden, I’m spoilt for choice, so I’ve picked out some oregano (not too much) and quite a lot of mint. You, though, might prefer basil or parsley or chives or thyme…
Grab a good old bunch of whatever herb(s) you favour and get them washed and ready.
Now, what you’re waiting for is for your tomatoes to start to collapse and release their juices and to commingle milkily with the oil. You don’t want this to go to pulp; you still want those tomato quarters to retain some structure. Have a taste and if it seems a bit sweet, squeeze over some lemon.
Season the crap out of it (don’t hold back with the salt). Scatter on your herbs. And you’re done.
Scoop this out of a bowl with some good bread. Or just eat it with a spoon, you animal.