Zucchini and Tomatoes
Trim the zucchini, rinse and cut on a mandoline or with a knife into very fine strips. Carve the tomatoes crosswise and plunge into a bowl of boiling water. Soak the tomatoes briefly, then rinse in cold water, peel and cut into wedges. Peel the onion and garlic. Cut the onion into thin strips and chop the garlic. Rinse thyme, rosemary and sage and pat dry. Lay some herb leaves or needle tips aside for decoration, strip all remaining leaves or needles and chop finely.
Heat the olive oil in a wide pan. Cook the garlic and the onion strips at low to medium heat for 1-3 minutes until translucent. Add the zucchini strips and sauté 2 minutes. Pour in the white wine and vegetable broth. Let the vegetables cook for another 2 minutes. Mix in the chopped herbs and season with salt and pepper. Arrange the zucchini with the peeled tomato wedges. Sprinkle some salt and pepper over the tomatoes and garnish with the remaining herbs.