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Roasted Courgettes With Almond And Tomato Mojo

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Roasted Courgettes With Almond And Tomato Mojo

Mojos are Spanish dipping sauces, made in many variations. However, they all have a base of garlic, peppers or tomatoes, olive oil and vinegar.


  • 8-10 small courgettes
  • 4 medium size ripe tomatoes, cut into halves
  • 6 whole cloves garlic, peeled
  • ½ cup almonds, toasted
  • ½ cup extra virgin olive oil
  • 2 tblsp sherry vinegar
  • salt and pepper
  • 1-2 tblsp olive oil


  1. Cut courgettes in half lengthwise and brush with olive oil, season with salt and pepper.
  2. Place the courgettes, tomatoes and garlic on a foil lined tray and roast at 200ºC for 10 minutes or until the garlic is soft and cooked, remove garlic and tomatoes. Allow courgettes to cook for a further 8-10 minutes or until tender.
  3. To make the mojo, Scoop seeds from tomatoes and discard. Place the tomato pulp, garlic and almonds into a food processor and pulse to mix. With the motor running pour the oil slowly down the feed tube to make a thick sauce. Season with sherry vinegar, salt and pepper.
  4. Serve courgettes warm or at room temperature with almond and tomato mojo and lots of crusty bread.

Cooks Tips

- Spanish sherry vinegar has its own unique flavour.

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