Instructions

1. How to oven-dry tomatoes, see recipe here.
2. Place cored courgettes in oven tray with a splash of olive oil and season with herbs de Provence, salt and pepper and roast in pre-heated oven at 180C for 35 to 45 min, depending on size.
3. Place 2 tomatoes to oven roast in oven tray with a splash of olive oil and roast pre-heated oven at 180C for 35 to 45 min, depending on size. When remove from oven, dice in large pieces.
4. Slice a tomato thinly like carpaccio and place on plate. Dice the other tomato in small cubes end reserve. Add a splash of olive oil and vinegar. Season both with salt, pepper and herbs de Provence. 
5. To plate: mix the fresh and roasted tomatoes diced pieces in a small bowl and fill the roasted courgettes. Place the stuffed courgettes on the plate with tomato carpaccio and add some oven-dried tomatoes and serve.