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

Serves 4


  • 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


  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

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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