Method
I roast supermarket tomatoes, especially when they need more flavour. Put the tomatoes on a lightly oiled baking tray and bung in the oven at Gas 6/200°C for around 30 minutes, or until cooked through and slightly charred.
Once cooked, leave them until you’re ready to make the parmigiana, or pop them straight into a processor and blast them. I don’t mind the seeds so I leave them in but you can push the sauce through a sieve to get rid of them. Next, put the puréed tomatoes in a pan with the pesto, garlic, salt and pepper and simmer for around 20 minutes or until the sauce has thickened. Check the seasoning.
Heat some olive oil in a frying pan, add a couple of slices of courgette and fry for 2-3 minutes on each side or until the slices are golden. Repeat until all the courgettes are cooked.
Put two or three spoonfuls of sauce in the bottom of a baking dish. Add three or four slices of cooked courgette. Sprinkle with a handful of mozzarella. Then repeat until you have used up the courgettes. Spoon a final layer of tomato sauce over the top. Sprinkle with the last of the mozzarella and finish with grated tasty cheddar.
Pop it in the oven at Gas 6/200°C for about 30 minutes until cooked through and the cheese is golden and bubbly.
