Recipe: Sauteed Zucchini and Tomatoes (Courgettes ala Nicoise)

SAUTEED ZUCCHINI AND TOMATOES
(COURGETTES ALA NICOISE)

3 to 5 tablespoons extra-virgin olive oil
3 yellow onions, sliced lengthwise
Salt to taste
1 1/2 pounds zucchini, trimmed and cut into 1/2-inch chunks
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
3 garlic cloves, crushed, divided use
1 1/2 pounds ripe tomatoes, seeded and diced
2 tablespoons tomato paste, plus more as needed
1/4 teaspoon minced fresh thyme (about)
1 tablespoon chopped fresh flat-leaf parsley

Warm oil in a large skillet over medium-high heat. Add onions and saute until softened, 6 to 7 minutes.

Add zucchini and peppers and cook, stirring, until zucchini begin to soften, 5 to 8 minutes.

Add half the crushed garlic, tomatoes, 2 tablespoons tomato paste and thyme and stir well. Reduce heat to low, cover and cook, stirring occasionally, until zucchini and onions are very tender, 20 to 25 minutes. If the mixture is too thick, add a little water; if it is too thin, add 1 tablespoon tomato paste and cook, uncovered, a few minutes longer to evaporate excess liquid.

Stir in remaining crushed garlic and parsley. Serve hot or at room temperature.

Makes 4 servings
Source: Williams-Sonoma Foods of the World Series: Paris by Marlena Spieler