Rated 5 out of 5 based on 2 votes
- 1 kg tomatoes
- 1/4 cup extra virgin olive oil plus extra drizzled on before serving
- 2 x eggplant, finely chopped
- 1 x red capsicum, peeled, sliced
- 1 x brown onion, finely chopped
- 3 cloves garlic, peeled, finely chopped
- 4 x zucchini,chopped
- 4 x yellow squash
- 8 x cherry tomotoes
- 1/2 bunch thyme
- 500 ml tomato passata
- 100 ml vegetable stock
- 1 bunch basil
In a large heavy pan like Le Creuset pour 1/4 cup of olive oil. Saute diced onion and garlic until translucent. Then to half of all the chopped vegetables, add 200 mls of passata and 100 mls of vegetables stock. Let this simmer until all the vegetables become very tender and mixed together.
In another pan sauté the rest of the vegetables, one lot at a time, the zucchini then the capsicum etc. Add these to the heavy pan with the tender mixture. Salt and pepper to taste. Sprinkle the chopped parsley and basil before serving with a grilled sliced of crusty bread.
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Jacqueline this looks delicious and for winter excellent dish.I like it and is very colourful as well.
Colourful and classic!