Vegetarian recipe for Baby Marrow, Cheese and Tomato Tian
65ml (¼ cup) oil
500g baby marrows, sliced
1 white onion, chopped
4 garlic cloves, crushed
5ml (1 tsp) Colman’s mustard
2 cans (410g) All Gold Chopped Tomatoes
1 red onions, chopped
65ml (¼ cup) white wine
45ml (3 tbsps) chopped fresh parsley
a few fresh thyme sprigs
125g white cheddar or mozerella cheese, grated
Preheat oven to 180°C. Grease a 25×15 cm oven proof dish with melted margarine or oil. Heat half the oil in a large frying pan and add baby marrows , onions and half the garlic, cook stirring over low heat for 8 minutes or until just beginning to soften.
Season with salt, pepper and mustard. Spread evenly into baking dish. Add remaining oil to the pan, add red onions and fry until soft, add remaining garlic, All Gold Chopped Tomatoes, wine, parsley and half of the thyme. Cook for 10 minutes or until liquid has evaporated.
Sprinkle grated cheese over baby marrows and spread the tomato mixture over cheese. Bake for 20 minutes or until heated through. Garnish with some sprigs of thyme.