According to Marcella Hazen ‘omido’ is used do describe something cooked in olive oil and tomatoes. This dish was inspired be a recipe in her book ‘Marcella Cucina’.
I cleaned and cut the ends off 2 large courgettes and then cut them in half and then into strips lengthwise. I heated about 50-60ml of extra virgin olive oil in a large pan and added about a tablespoon of finely chopped garlic and the courgettes. I sauteed the courgettes for maybe 5 minutes and then added about half a pint of frozen pees.
From a jar of peeled red peppers I cut up about 3 or 4 peppers and added this to the pan together with a tin of peeled cherry tomatoes.
I gave it all a good stir and cooked for around 15 minutes. Then I added a tablespoon of pesto and some salt and pepper.
We ate this with some mashed potato (Italian style according to Marcella). Push the cooked potato through a fine ricer. Add some salt and pepper, some heated milk, a big knob of butter and a large handful of grated Parmigiano-Reggiano cheese.