Cut the marrow into approx. 1 inch slices and cut out the inner pips leaving a hole in the middle (alternatively, if you have a large courgette you could cut it in half lengthways, scoop out the middle leaving a channel to stuff)
Place each slice of marrow into a microwavable container with a little water, cover and cook on high power for around 5 minutes until softened. Alternatively steam the slices until slightly softened
While the marrow is cooking score a line down each sausage and squeeze the meat out of the skin into a bowl
Add the breadcrumbs, chives, chopped sage and beaten egg and squidge together with your hands until well mixed
Place the partly cooked slices of marrow into a large dish
Fill the holes with the sausage mixture and press down well
If you want to, add some grated cheese to the top and bake in a pre-heated oven at 200 degrees (180 fan, gas mark 6) for approx. 40 minutes
While the marrow is baking make the sauce
Place a little olive oil in a small pan and add the chopped garlic (or use garlic infused oil). Cook on a low heat for around 1 minute before adding the tomatoes and herbs
Bring to the boil, then reduce the heat and leave to simmer until thickened
Serve the marrow on top of a little sauce with some fresh Autumn vegetables and a drizzle of olive oil