In summer, I like to make vegetable gratins: as an accompaniment to a barbecue, or simply as a main course, served with crusty bread or a salad. This courgette gratin, typical of the South-West of France, is a recipe passed down from my mother-in-law, which I've adapted to our daily lives. It's quick to prepare, tasty thanks to the homemade tomato sauce, and pleases the whole family.
TRADITIONAL METHOD
Traditional preparation
1. Prepare the homemade tomato sauce :
Melt the butter in a saucepan, add the drained crushed tomatoes, sundried tomatoes, basil, salt and pepper. Leave to simmer over a low heat for 6 minutes, then blend the sauce until smooth.
2. Thinly slice the onions and fry in the olive oil over a medium heat for 8 minutes without browning.
3. Meanwhile, wash the courgettes, remove the ends and scoop out the seeds with a small spoon. Cut into pieces about 1 cm thick.
4. Mix the raw courgettes, onions and tomato sauce in a gratin dish. Sprinkle with grated Emmental cheese.
5. Bake in the oven at 180°C (fan oven) for 20 to 40 minutes, depending on the thickness of the courgettes. Check with a knife.
THERMOMIX® METHOD
Thermomix version
1. Place the Emmental cheese in pieces in the bowl and blend for 5 seconds on speed 7. Set aside.
2. Pour in the olive oil, add the diced onions and fry for 8 mins / 120°C / reverse / speed 2 without a measuring cup.
3. Meanwhile, prepare the courgettes as described above.
4. Prepare the sauce:
Place the butter in the clean bowl and melt for 3 mins / 100°C / speed 1.
Add the drained tinned tomatoes, the sun-dried tomatoes, salt and pepper, and simmer for 6 minutes at 110 °C on speed 1. Add the basil, then blend for 40 seconds on speed 8.
5. Mix the courgettes, onions and sauce in a gratin dish. Sprinkle with grated cheese.
6. Bake as for the traditional version at 180°C for 20 to 40 minutes.