For those of us with too many marrows – try this! It could also be done with scooped out large courgettes I guess, and if you fancy a little meat in it, just grill some bacon and throw into the mix!
1 short thick marrow, about 2lbs
1 onion, chopped
2 celery sticks, chopped
half a grated carrot
1 garlic clove, finely chopped
2 x 400g cans chopped tomatoes
1 chilli – seeds removed – chopped finely
1 pinch of mixed herbs or fresh herbs to taste
2 oz fresh breadcrumbs
2 oz mature Cheddar, finely grated
salt and black pepper
- Heat the oven up to 190 degrees (gas 5) and cut the marrow into 8 fat rings. Peel if the skin seems a little tough. Then scoop out the seeds. Lay the rings of marrow in a large oven proof dish.
- Melt the butter in a large saucepan and cook the chopped onion, carrot and celery for approx 5 minutes until soft and then add the garlic and chilli and cook for a futher minute.
- Stir in the chopped tomatoes and season with a little salt and plenty of ground black pepper. Add the mixed dried herbs now and then bring to the boil and then simmer uncovered for approx 10 minutes or so until the mixture is thick and pulpy.
- Lightly season the marrow rings with salt and pepper and then spoon the tomato sauce mixture into the middle of the marrow rings. If you have any leftover tomato mix then just fill the gaps between the marrow rings with it.
- Tightly cover the dish with foil so that the marrow will cook in the steam, then bake for 30 minutes.
- While it is cooking, mix the breadcrumbs and cheese together. After 30 mins, remove the foil and sprinkle the mixture over the tops of the marrow rings. If using fresh herbs, sprinkle over now.
- Return to the oven and bake uncovered for a further 15 minutes or until the topping is golden and crisp and the marrow is tender and juicy. Serve hot with lots of crusty bread for mopping up the juices! Enjoy!