- 6 slicing tomatoes
- 20 g butter
- 2 cloves garlic, finely chopped
- Sea salt and freshly ground black pepper, to serve
- 250 g beech-smoked streaky back bacon
- 12 marrows, rinsed
- 1 cup cream
- 75 g Parmesan cheese, grated
Preheat the oven to 180°C.
Cut a cross in the top of each tomato, then blanch in boiling water, refresh in an ice bath and peel. Roughly chop the flesh.
In a small saucepan over a medium heat, melt the butter, then add the tomatoes and cook until they begin to break down. Remove from the heat, add the garlic and season to taste.
Arrange the bacon on a baking sheet and roast until crisp. Remove from the oven and increase the temperature to 200°C.
Slice the marrows lengthways to a thickness of 5 mm.
Pour the tomato mixture into a mediumsized rectangular baking dish, then cover with some of the baby marrow slices and top with a few pieces of bacon.
Repeat with the remaining marrow and bacon, then pour over the cream, scatter with grated Parmesan and bake for 15 minutes or until the cream is bubbling around the edges and the cheese begins to colour.