Baked Feta & Tomato Marrow

Baked Feta & Tomato Marrow

Serves 4 

3½points per serving

For the tomato sauce

400g can chopped tomatoes
1 small onion, finely chopped
1 stick celery, finely chopped
1 small carrot, finely chopped
½ garlic clove, chopped
a small bunch fresh parsley
a dash of Worcestershire sauce
1tsp caster sugar
2tsp chopped fresh thyme
seasoning

For the marrow

675g marrow, peeled, deseeded and cut into 5cm rings
1 medium onion, finely chopped
1 tsp vegetable oil
1 garlic clove, chopped
175g mushrooms, roughly chopped
175g cooked long grain rice
1tsp chopped fresh rosemary
100g feta cheese, crumbled

Put all ingredients for sauce in a heavy based saucepan, cover and simmer over a gentle heat for 30 minutes.  Liquidise sauce and return to pan, adjusting seasoning to taste.  If it is too thin, reduce by boiling rapidly.  Keep warm

Meanwhile preheat oven to 200*c.  Cook marrow in boiling water for 3-4 minutes or until tender.  Drain thoroughly, drying on kitchen towel then arrange in a shallow ovenproof dish.  Cook onion in the oil in a frying pan until soft.  Add garlic and cook for further minute before adding mushrooms.  Increase heat and stirfry mushrooms evaporating any liquid released.  Stir in rice and rosemary.  

Divide between marrow rings and sprinkle over feta cheese.  Bake in oven for 12-15 minutes, or until piping hot and golden brown.  Serve with tomato sauce.