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Vegetable Medley with Tomato Passata


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Ingredients

  • This is one of those dishes that I've had at a restaurant and have re-created at home. In this case, the Venice in Albany. It's a vegetarian meal, but can be easily prepared for carnivores by the addition of some crumbed veal, pork or chicken.
  • This is a summer dish as you will need a l ot of fresh ripe tomatoes.
  • It sounds complicated as there are quite a number if steps involving a bit of preparation, but it's not difficult at all. If you happen to have some left over risotto, this is a great way to use it up. The stuffing ingredients can vary depending on what's in your fridge or garden.
  • Vegetable Medley with Tomato Passata
  • 1. Zucchini stuffed with roasted pumpkin, fetta and topped with mozzarella
  • 2. Tomatoes stuffed with zucchini, spinach and basil
  • 3. g reen Capsicum stuffed with mushroom (or vegetable) risotto.
  • Make the Tomato Passata first:
  • 2 kg tomatoes
  • 30 ml olive oil
  • 1 onion
  • 2 cloves garlic
  • 3 tbsp tomato paste
  • salt (requires quite a bit, but to your own taste) and pepper
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Peel tomatoes by dropping into boiling water for a few seconds. Slit
    skin with a sharp knife and peel. Chop into quarters. Sauté onion and
    garlic in hot oil. Add tomatoes and simmer until tender. Add tomato
    paste and salt and pepper to taste. Blitz with a stick blender. Set
    aside.

    While the Passata is cooking, make a Risotto of choice.  I make a
    Mushroom Risotto in the Thermomix because I don't have to worry about
    stirring it. I use a mixture of dried porcini, chantarelle and fresh
    mushrooms.

    Filling for Zucchini
    olive oil
    1 cup small dice pumpkin or sweet potato
    1/2 onion, small dice
    1/4 cup crumbled fetta

    Saute pumpkin in oil until browned, add onion and sauté until softened.
    Remove from heat and allow to cool. Add fetta and set aside. When
    zucchini half has been pre-steamed, (I use the Thermomix) press into
    cavity. Top with grated mozzarella.

    2. TOMATO

    Peel by piercing a few holes in each tomato and dropping into boiling
    water for a few seconds. Allow one tomato per person. Slice top from
    peeled tomatoes and remove seeds and flesh, leaving just a shell.

    Filling for Tomatoes

    1 Tbsp butter

    diced zucchini

    spinach leaves

    basil

    pepper



    Sauté zucchini in butter and when soft add spinach and torn basil
    leaves. Stir until wilted. Add freshly ground pepper to taste. Allow to
    cool and fill tomatoes. Top with fresh breadcrumbs and grated parmesan.



    3. CAPSICUM

    I find it's best to turn capsicums upside down as the stem end is more
    stable. Remove the stem and turn on it's end. Slice the top from each
    capsicum (1 small one per person or half a large one). De-seed and
    remove membranes. Place in steamer basket with zucchini and steam until
    just softened.

    Fill with risotto and top with garlic breadcrumbs and mozzarella.

    Preheat oven to 200 degrees.



    Place all stuffed vegetables into a wide dish, such as a lasagne
    dish and place enough Tomato Passata in to cover base of pan to 1 cm
    depth. Place dish in oven for about 20  minutes to 1/2 an hour or until
    tomato is softened and toppings are cooked and browned. While this is
    cooking, put the remaining Passata in a saucepan and heat gently on the
    stove.

     

    Place each vegetable on a serving plate, cutting zucchini into portions
    and spoon sauce around base to cover plate. Top with sprigs of basil or
    parsley. Add crumbed veal, pork chops or crumbed chicken for the
    carnivores.

    I forgot to photograph the final assembled platter.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks Nay! And, I do

    Submitted by The Bush Gourmand on 8. January 2011 - 02:02.

    Thanks Nay! And, I do actually cook it in the TMX, not on the stove as indicated in the recipe. That's only if you want to make risotto as well.

    If I have left over risotto, this is the recipe I'll make, but only in summer when tomatoes, zucchini and capsicum are readily available, usually from my garden!

    Oh, and you can use tinned tomatoes in the passata.

    www.bushgourmand.com.au

     

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  •  Your famous Tomato Passata

    Submitted by Nay-nay on 4. January 2011 - 13:47.

     Your famous Tomato Passata is Excellent - thanks!! tmrc_emoticons.)

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