Braised Tomato and Courgette Stew

Braised Tomato and Courgette Stew
Braised Tomato and Courgette Stew Image
Photography of braised tomato and courgette stew, Heinz Peeled Tomatoes, stamped porcelain, natural light, solid white background, minimalist composition --ar 4:5 --s 150 --no plants --v 6.0 --style raw
Heinz Peeled Tomatoes
Tinned Tomatoes
Braised Tomato and Courgette Stew
Serves 4
  • 3 tbsp olive oil
  • 2 white onions, finely sliced
  • 3 courgettes, halved lengthways and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 red chilli, chopped
  • 1 tsp oregano
  • 50ml white wine
  • 2 tbsp balsamic vinegar
  • 2 x 400g cannellini beans
  • 400g cherry tomatoes, whole
  • 2 tbsp basil, leaves chopped
To Serve:
  • Pesto
  • Toasted pine nuts
1. In a casserole dish, heat olive oil. Add onion, garlic, courgette, and chilli. Cook 10 minutes until soft.
2. Pour in white wine and balsamic vinegar. Reduce by half. Add Heinz tomatoes, cannellini beans, and cherry tomatoes. Boil, then simmer covered for 30 minutes.
3. Remove from heat, add basil, season.
4. Serve in bowls, top with pesto and pine nuts.
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