Zucchini with fried tomatoes
Description
Preheat the oven to 200 degrees. Mix together the tomatoes, 4 cloves of garlic, sugar, 1/2 teaspoon of salt, 3 tablespoons of oil, thyme, and marjoram in a large ovenproof skillet (preferably cast iron). Place the skillet in the oven and cook until the tomatoes are soft, about 30 minutes. Heat 2 tablespoons of oil in a large skillet over medium heat. Slice the zucchini into rounds, sprinkle with salt, and arrange in the skillet. Add water and basil. Fry for 15 to 20 minutes, until the water has evaporated and the zucchini are tender but not mushy. Melt the remaining tablespoon of oil in a saucepan over medium heat. Add the remaining 5 cloves of garlic, pine nuts, and cook, stirring, for about 3 minutes. Add capers and cook for 1 minute. Add olives. Place the cooked tomatoes in the saucepan, without the tomato juice, garlic, and herbs. Season with pepper and stir. Arrange the zucchini in a single layer in a baking dish. Spoon the tomato mixture onto each zucchini round. Bake in the oven for about 10 minutes. Before serving, sprinkle with lemon zest. Serve with herbs and sauce.