Roasted vegetable stacks with passata di pomodoro

Ingredients:

Passata di pomodoro

vegetable tomato
1,2 kilograms Tinned Italian plum tomatoes, (three 400g tins)
2 stalks Celery, cut in half
1 large Carrot, peeled and cut into 4 equal chunks
1 Red onion, peeled and cut into quarters
1/2 cup Basil
1/2 teaspoon Sugar
3 tablespoons Olive oil
Vegetable stacks

vegetable
1 large Aubergine, Sliced
1 large Yellow Bell Pepper
1 large Courgette, Sliced
1 large Red Bell Pepper
2 Leeks, White parts only – cut into 2 parts lengthwise
20 grams Bread crumbs
20 grams Parmesan cheese
2 tablespoons Olive oil
1/2 cup Flat leaf parsely
4 thin slices Mozarella cheese
300 grams Passata di pomodoro

Directions:

1. To make the passata:

Heat the oil in a large saucepan over medium heat. Add the vegetables and basil to the hot oil and fry for five minutes. Add the tinned tomatoes. Season with salt and sugar. When the sauce starts to boil, reduce the heat and let it simmer for 45 minutes to one hour. Stir frequently to break up the tomatoes. When the sauce is ready, strain out the vegetables and basil. Put the tomatoes through a food mill to smooth out the sauce and remove the seeds. Left over sauce should be allowed to cool to room temperature, then stored in a sterilized jar in the refrigerator. Use as a base for pizzas or pasta sauces.

2. To make the vegetable stacks:

vegetable

Grease a baking tray with half the olive oil.  Preheat your oven to 200℃.

3. Remove the core and seeds from the bell peppers and cut each into 5 pieces. Lay all the sliced vegetables on the greased baking sheet. Season with salt and pepper.

4. Combine the parmesan cheese, breadcrumbs and parsley in a food processor and pulse for 30 seconds. Sprinkle the breadcrumb mixture over the vegetables. Sprinkle over the rest of the olive oil. Use your fingers to sprinkle over the passata di pomodoro. Put in the oven and cook for 30 to 35 minutes until all the vegetables are cooked through.

5. Use a food ring to layer and stack the vegetables. Finish each stack with a slice of mozzarella cheese and place under the oven grill until the cheese is melted and starts to blister. Place in a bowl and add additional tomato passata. Serve immediately.

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