Majorcan tumbet casserole
Saturday - September 15, 2018 11:18 am ,
Category : RECIPES
Ingredient:
625 g (1 ¼ lb) baby new potatoes
Salt and black pepper
500 g (1 lb) courgettes, thickly sliced
500 g (1 lb) Spanish onions, thickly sliced
500 g (1 lb) tomatoes, halved
3 fat garlic cloves, peeled and left whole
Olive oil
3 tsp chopped fresh rosemary
400 ml (14 fl oz) passata (sieved tomatoes)
Tabasco sauce
3 fresh thyme sprigs, plus extra to garnish
1.8 litre (3 pint) ovenproof dish, about 20×28×5 cm (8×11×2 in)
Method:
Boil the potatoes in salted water for about 15-20 minutes until not quite done. Drain and leave until cool enough to handle, then peel and cut in half.
Toss the courgettes, onions, tomatoes, and garlic cloves in a couple of tablespoons of olive oil and season well. Arrange cut-side down on a large baking sheet or in a shallow roasting tin. Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 30-40 minutes, turning once, until the vegetables are charred and soft.
Pick out the garlic, squash it with the back of a knife, and return it to the other vegetables. Layer the vegetables in an ovenproof dish-first the potatoes with some seasoning and rosemary, about 6 tbsp passata, and a good dash of Tabasco, then the onions, tomatoes, and courgettes with seasoning, rosemary, passata, and Tabasco as before. Push 3 sprigs of thyme in near the top.
Bake in a preheated oven at 200℃ (180℃ Fan, Gas 6) for about 15-20 minutes, or at 170℃ (150℃ fan, Gas 3) for 30-40 minutes, until hot and bubbling. Before serving, replace the cooked thyme with fresh thyme.
625 g (1 ¼ lb) baby new potatoes
Salt and black pepper
500 g (1 lb) courgettes, thickly sliced
500 g (1 lb) Spanish onions, thickly sliced
500 g (1 lb) tomatoes, halved
3 fat garlic cloves, peeled and left whole
Olive oil
3 tsp chopped fresh rosemary
400 ml (14 fl oz) passata (sieved tomatoes)
Tabasco sauce
3 fresh thyme sprigs, plus extra to garnish
1.8 litre (3 pint) ovenproof dish, about 20×28×5 cm (8×11×2 in)
Method:
Boil the potatoes in salted water for about 15-20 minutes until not quite done. Drain and leave until cool enough to handle, then peel and cut in half.
Toss the courgettes, onions, tomatoes, and garlic cloves in a couple of tablespoons of olive oil and season well. Arrange cut-side down on a large baking sheet or in a shallow roasting tin. Roast in a preheated oven at 220℃ (200℃ fan, Gas 7) for about 30-40 minutes, turning once, until the vegetables are charred and soft.
Pick out the garlic, squash it with the back of a knife, and return it to the other vegetables. Layer the vegetables in an ovenproof dish-first the potatoes with some seasoning and rosemary, about 6 tbsp passata, and a good dash of Tabasco, then the onions, tomatoes, and courgettes with seasoning, rosemary, passata, and Tabasco as before. Push 3 sprigs of thyme in near the top.
Bake in a preheated oven at 200℃ (180℃ Fan, Gas 6) for about 15-20 minutes, or at 170℃ (150℃ fan, Gas 3) for 30-40 minutes, until hot and bubbling. Before serving, replace the cooked thyme with fresh thyme.
