3 Farmdrop products in this recipe
Slice up the courgettes into rounds then peel and thinly slice the garlic cloves. Remove the stalks from the basil and parsley and roughly chop the leaves.
Gently heat a glug of olive oil in a pan, then add the garlic and fry gently for 1 minute until fragrant but not coloured. Add the courgettes, cherry tomatoes, basil, parsley, chilli flakes to the pan with the garlic and season. Pour over a mug of water and bring to the boil then reduce to a simmer.
Whilst the sauce is cooking, go in with a potato masher to break down the tomatoes. Simmer for 10-15 minutes and the sauce is ready.
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