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Grilled Marrows with Tomato Fondue

Grilled Marrows with Tomato Fondue
There’s no need to always serve meat at a braai. Try this grilled baby marrows recipe with tomato fondue from chef Bertus Basson.

Grilled Marrows with Tomato Fondue

0shares Share0 Tweet0 Share0 Print0 Email0There’s no need to always serve meat at a braai. Try this grilled baby marrows… Recipes Grilled Marrows with Tomato Fondue European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 medium-size marrows, sliced down the middle
  • 3 tbs black olive tapenade
  • seeds of 2 tomatoes
  • 20g fresh basil chiffonade
  • Parmesan shavings
  • 1 onion finely chopped
  • 1 tin tomatoes, crushed
  • 1 clove garlic, crushed
  • olive oil
  • pinch of salt

Instructions

  1. Dress the marrows with olive oil and salt.
  2. Grill on a moderate fire until the marrows are caramelised and tender.
  3. For the tomato fondue, caramelise the onions in 20ml olive oil. Add the tomatoes and garlic, reduce to a thick paste.
  4. Spread a layer of the fondue on a serving dish, followed by dollops of the tapenade and top with the marrows. Finish with a drizzle of olive oil and a sprinkling of Parmesan shavings, tomato seeds and basil chiffonade.

Wine suggestion Hidden Valley Chardonnay 2012

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