1 handful Summer Savoury (you can use fresh oregano or thyme if savoury is not available)
1 tablespoon Olive Oil
2 teaspoons Balsamic Vinegar (Good Quality)
Peel and chop the shallots and crush the garlic. Dice the tomatoes and courgette into 1/2 cm cubes. Pull the savoury leaves off the stalks and discard the stalks.
warm the oil in a heavy based pan and add the shallots. Cook for 4-5 minutes before adding in the crushed garlic. Continue to cook for 5 minutes over a low to medium heat, stirring as necessary
Add the diced courgette and cook for a further 3-5 minutes till it starts to change colour.
Add the tomato, season with salt and pepper and cook for 5-10 minutes, stirring frequently to make sure nothing is burning.
Stir through the balsamic vinegar and most of the summer savoury. Taste and adjust seasoning if necessary. If your tomatoes are not ripe enough you may need to add a teaspoon of sugar at this stage. Stir through until completely mixed in. Garnish with a few more savoury leaves.