Zucchini in tomato sauce

Ingredients for 4 servings:

• 3 m.-large zucchini
• 4 beefsteak tomatoes, ripe
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp crème fraîche
• Olive oil for frying
• Salt
• Sugar
• Vegetable broth, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Supplement

Wash the zucchini thoroughly, halve lengthwise, and cut into thin slices. Peel the onion, finely dice it, and fry it with the zucchini in a little olive oil. Crush the garlic and fry it with the zucchini. Make a cross-shaped slit in the tops of the tomatoes and place them in boiling water or briefly place them in boiling water until the skin peels off easily at the cut points. Peel the skins with a knife and cut the tomatoes into small cubes. Once the zucchini are well browned, add the diced tomatoes and simmer over medium heat, stirring occasionally. Season to taste with salt and vegetable stock. Finally, stir in the crème fraîche. Season again if desired. Serve hot as a side dish. Tips: If you like a strong garlic flavor, you can add one or half a crushed clove just before the end. If the tomatoes were too acidic, you can add a little sugar.