I take great pride in growing my own tomatoes every year. Usually up against a wall for shelter outdoors in a sunny spot works wonders. This year despite all my usual ingredients, the tomatoes just wouldn’t transform for any shade apart from green.
So there I was with a bowl of green tomatoes. I could have made chutney but my fridge is already packed with jars of preserved goodies from the last few months.
I had a courgette lying around and lots of bits of cheese so along came this recipe.
I feel it is going to be a regular this winter alongside a roast chicken, stirred through tagliatelle or just as it is. It is also along the vibes of my Root Vegetable and Lentil Gratin which is another must-cook recipe of mine!
Serves 5.
- 200g green tomatoes or any leafy greens, roughly chopped
- 400g tin butter or cannellini beans, drained and rinsed
- 3 cloves garlic, minced
- 100g creme fraiche
- 100ml milk or cream
- 200g courgette, sliced into rounds
- 50g cheese grated or crumbled
- 2 tsp dried mixed herbs or fresh orgeano/sage
- 1 slice of thick crusty bread (can be slightly stale), blitzed or chopped into small breadcrumbs
- Preheat the oven to 200°C/180°C fan/400°F.
- Place the green tomatoes and beans into the base of a rectangular ovenproof dish.
- Add the garlic, creme fraiche and cream and mix together.
- Layer the courgette slices on top to completely cover.
- In a small bowl, mix the cheese, herbs and bread together before scattering over the top of the courgette.
- Bake in the oven for 25 minutes or until a golden crumb on top is formed.
