PUMPKIN AND TOMATO BAKE
Tasty fall dish for supper or a buffet. Add as much heat as you like or change the garlic and herbs to your taste. Make ahead and pop in oven when ready. Recipe has evolved to our tastes from "French Country Kitchen" by Ann Hughes-Gilbey
Provided by Derf2440
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Remove any seeds from the pumpkin and cut into 3/4 inch strips.
- Cook in boiling salted water for 2 or 3 minutes.
- Drain and dry thoroughly on paper towel.
- Dice strips into about 1/2 inch cubes.
- Heat 2 tablespoons of the oil in a large fry pan.
- Brown the onions slowly.
- Stir in the sugar.
- Add the pumpkin, fry it gently until it starts to turn transparent.
- Place evenly in the bottom of a shallow baking dish.
- Heat the remaining oil.
- Add the tomatoes, garlic, herbs and half of the parsley to the pan.
- Season well with salt and cayenne.
- Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
- When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
- Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
- Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
- Dot with butter.
- Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.
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Tammy Auman
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Muhammad essa Muhammad essa
[email protected]The bake was a bit too watery for my liking. I think I'll try reducing the amount of liquid next time.
Johnson Mwaniki
[email protected]This recipe was a bit bland for my taste. I added some extra spices, and it was much better.
emmyntra bukenya
[email protected]I loved the crispy breadcrumb topping on this bake. It added a nice texture.
just jubo
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Merle Howard
[email protected]I added some chopped spinach to the bake, and it was even more nutritious.
Ijaz Haider
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
AJ Kelvin T fresh
[email protected]I'm not usually a fan of pumpkin, but this dish changed my mind. It was so creamy and flavorful.
Yadav Bhandari
[email protected]This pumpkin and tomato bake was a great way to use up leftover pumpkin puree. It was delicious and so easy to make.
Salman Brohi
[email protected]I loved the combination of sweet and savory flavors in this dish. It was the perfect balance.
Mzwethu Siwela
[email protected]This dish was so easy to make, and it tasted amazing. I'll definitely be making it again.
Shazad Mahmood
[email protected]I added a bit of extra cheese to the top of the bake, and it was even more delicious.
Haaroon Hussain
[email protected]This recipe was a hit with my family! Even my picky eaters loved it.
BMNB Bmbbjh
[email protected]I was pleasantly surprised by how well the pumpkin and tomatoes worked together. This dish is definitely a new favorite.
Osman Mani
[email protected]The pumpkin and tomato bake turned out so creamy and flavorful. It was the perfect dish to warm us up on a cold night.
Nighat Iqbal
[email protected]I loved how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish with ease.
Ganbat Munkhtsetseg
[email protected]This pumpkin and tomato bake was an absolute delight! The flavors of the pumpkin and tomatoes blended perfectly, creating a sweet and tangy dish that was both comforting and satisfying.