Clean the zourite carefully: boil it to be able to remove the skin.
Once the zourite has been thoroughly cleaned, cut it into small pieces (but not too small either because cooking will reduce the pieces).
Then put the zourite to macerate in the wine, then let it macerate for at least thirty minutes (but the longer it macerates in the wine, the better).
Cut the onions, crush the garlic, cut the tomatoes into small cubes.
Take a casserole dish or a pot, put the onions, garlic, thyme, tomatoes, zourites and their juice (wine), salt (not too much, because reducing the wine gives a salty taste).
Close and cook for about 1 hour (but you have to watch the cooking), halfway through cooking, add the rest of the wine, and let it reduce well, it should stick to the bottom of the pan without it burning. Towards the end of cooking, you must therefore remove the lid of the casserole and watch your cooking.
That’s it, it’s ready, bon appetit!
Serve with rice