This recipe post was sponsored by Paderno Kitchenware.
Best served with fresh baguette or your favourite loaf of bread.
- 8 roma tomatoes
- 2 medium zucchinis
- 2 medium eggplants
- 28 oz can diced tomatoes
- 3 shallots diced
- 3 cloves garlic minced
- 1 orange or yellow bell pepper diced
- 1 teaspoon fresh thyme leaves
- 3 fresh basil leaves chiffonade
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil to garnish before baking
- Preheat oven to 375F.
- Wash, prepare and cut all your vegetables and set aside.
- In a non stick pan over medium high heat, warm up 3 tablespoons extra virgin olive oil.
- Sauté the shallots, 3 cloves garlic minced, thyme and diced pepper for about 5 minutes. Season with salt and pepper.
- Add the whole can of diced tomatoes and turn heat down to low. Allow to reduce about 10-12 minutes or until most of the water has cooked off.
- Meanwhile, slice the tomatoes, zucchini, eggplants into thin slices about 3 mm.
- Pour the sauce into your Paderno large rectangular bakeware (44.5 cm x 26 cm x 7 cm) from the Paderno Signature Ceramic Bakeware Set.
- Alternate the sliced vegetables in the pan in lines or a circular direction.
- Sprinkle with the chopped basil leaves, and salt and pepper to taste.
- Drizzle 2 tablespoons over the vegetables.
- Cover with foil and bake for 1 hour, removing foil for last 15 minutes.
- Allow to sit for 10 minutes at room temperature before serving. This allows the juices to get reabsorbed.
- *Divide all the ingredients above by half to make it a serving for 3-4. Use Paderno Square Baker (26 cm x 21.5 cm x 6.3 cm) from the Paderno Signature Ceramic Bakeware Set.