Alexis Gauthier gives us this scrummy vegetable side-dish, taken straight from his book Vegetronic.
|800 g||ripe plum tomatoes|
|3 tbsp||olive oil|
|4||sprigs fresh thyme (lemon thyme can also be used)|
|600 g||courgettes (fattest you can find)|
|2 tbsp||grated Parmesan|
Preheat the oven to 120°C.
Remove the peduncle (inside stalks) of each tomato and wash them under very cold water for 20 seconds. Drain and dry. Cut them in 1/2cm-thick slices.
Put some olive oil in a large roasting tray and rub the garlic clove over it. Line slices of tomato in the dish and add salt, pepper, sugar and a little fresh thyme. Sprinkle on a bit of olive oil and put in the oven for 10 minutes.
After 10 minutes, open the oven door slightly – you can use a wooden spoon to prevent the door from closing fully. Let the tomatoes dehydrate and concentrate their taste for a further 30 minutes.
Meanwhile wash the courgettes and cut them into 1/2cm-thick slices. Put them in a vegetable bowl and toss in olive oil with salt and pepper.
When the tomatoes are ready, alternate them with the courgettes in a pot. Sprinkle over the Parmesan and the remaining thyme.
Put the oven to grill position and finish with a little grilling of the Parmesan and thyme tops. Serve very hot. You will be amazed by the smell of thyme, Parmesan and tomato gratin. So memorable!