Red Gold Tomatoes From Europe
Always With You

preserved at their peak, ready to use



1 hour 30 minutes






4 peppers
1 onion, finely chopped
1 tbsp of tomato concentrate
3 zucchini
2 eggplant
350g canned whole peeled tomatoes
1 leek (white part)
2 potatoes
extra virgin olive oil, as needed
fresh parsley, to taste
fresh basil, to taste
salt and pepper, to taste


Dice the peppers. Sauté them with chopped onion in the extra virgin olive oil in a skillet over medium heat.

Add the canned whole peeled tomatoes and the tomato concentrate.

Cook for another 10 minutes until the peppers are soft and the sauce has thickened.

Pour the contents of the skillet into a tall, narrow pot and puree with a hand blender until it is a smooth cream.

Finely slice the other vegetables.

Oil the bottom of an oven dish.

Pour the pepper and tomato cream into the dish in a single layer. Then alternate the vegetables in neat layers.

Add salt to the vegetables, drizzle with extra virgin olive oil, season with pepper and sprinkle some finely chopped parsley on the top. Cover with baking paper, making a small hole in the top.

Cook in a preheated oven at 175C for about 50 minutes.

Remove the baking paper and brown the top in the oven for a few more minutes.

Garnish with fresh basil.


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