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13 December 2012,02:17 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Preheat the oven to 190°C/375°F/ Gas Mark 5.
  • Place the canned tomatoes, tomato puree and thyme in a saucepan and simmer for 5-7 minutes.
  • Spray a non-stick frying-pan with low fat cooking spray and stir-fry the mushrooms for about 2 minutes.
  • Mix the tomato sauce and mushrooms together, adjust seasoning and place in a shallow casserole.
  • Arrange the fresh tomatoes and courgettes in alternate layers on top of the tomatoes and mushrooms, drizzle with the oil.
  • Bake the vegetable for about half an hour or until it starts to blacken at the edges.


  • 900 grams tomatoes, chopped
  • 225 grams mushrooms, sliced
  • 225 grams tomatoes, sliced
  • 150 grams courgettes, sliced
  • 2 tablespoons tomato puree
  • 1 teaspoon dried thyme
  • Low-fat cooking spray
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

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