A supper of Courgettes, tomatoes and basil

This is from Nigel Slater's amazing book "Tender Volume 1", and has been a life saver for us as I have a glut of courgettes and a forest of basil in my garden.  For years I have been trying to grow courgettes and have always lost to powdery mildew-despite granny's potions-but since I have had drip irrigation in the garden I have an incredible selection of yellow, and green courgettes.
Squashes of every variety love a tomato, some people feel the need to skin and seed the tomato, but I dont think that its necessary for this dish.  It is a bit of a rough-edged supper but it tastes like late summer!
Courgettes-5 medium
olive oil-3 tbsp
tomatoes-4 medium to large
basil leaves-a handful
lemon

Cut the courgettes into thick fingers-about the size of a homemade chip.  Warm the oil in a deep pan and let the courgettes cook over a moderate heat for 6-8 minutes or so until they start to soften.
Chop the tomatoes roughly and add to the courgettes with the torn up basil leaves, salt, pepper and a good squeeze of lemon.  Stir, cover with  loose fitting lid and leave to simmer for 10 mins, until the courgettes are totally tender and the tomatoes have cooked down to a basil scented saucy slush.  The colours should be bright, the courgettes softly yielding but not browned.
If you are like my husband you can sponge up the sunny-tasting juices with fresh bread.