Summary

Ingredients

• 500 g zucchini
• 1 onion (s)
• 1 clove garlic
• 1 kg beefsteak tomato (s)
• 2 tablespoon olive oil
• 250 ml vegetable stock
• 1 bunch basil
• salt and pepper

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Instructions

1. Wash and clean the zucchini, then cut in half lengthways and finely dice. Peel the onion and garlic, then finely chop the onion. Briefly scald beefsteak tomatoes, quench and peel them - but also works with the skin! Cut the tomatoes open and remove the seeds, dice the pulp.
2. Heat the olive oil and sauté the onion. Add the zucchini and fry briefly. Press the clove of garlic through the press over the zucchini. Add the vegetable stock and let everything simmer for about 10 minutes over a low heat. Then add the tomato cubes and cook for another 10 minutes.
3. Wash the basil and shake dry. Cut the leaves into thin strips.
4. Spread the ragout on plates and sprinkle with the basil.
5. Fresh garlic bread goes well with it.