Torly Vegetable Bake
Mixed vegetables baked in pourable tomato passata and stock with ground allspice.
Preparation: 15 min · Cooking: 42 min · Total: 1 hr 2 min · 2 servings
Ingredients
- medium potato, cubed — 1
- zucchini, sliced — 1
- small onion, chopped — 1
- carrot, sliced — 1
- 120 ml green peas
- 240 ml pourable tomato passata
- 240 ml vegetable stock
- 2 cloves garlic, minced
- 1 tbsp ghee
- 0.5 tsp ground allspice
- salt, to taste
- black pepper, to taste
Instructions
Measure and prepare
Preheat the oven to 200°C. Use a food-grade non-reactive oven vessel explicitly rated for hot contents in a preheated oven, with suitable cover. Decorative/raw clay or pottery needing a cold oven is not interchangeable. Wash and cut all vegetables into even pieces.
Wash and cut all vegetables into even pieces.
Prepare the components
Heat all 1 tbsp ghee over medium heat in a deep pan. Soften the chopped onion, beginning checks at 3 minutes until translucent without burning.
Soften the chopped onion, beginning checks at 3 minutes until translucent without burning.
Prepare the components: 180 seconds
Build the base
Stir in garlic and 0.5 tsp ground allspice, checking from 1 minute until fragrant. This is allspice, not seven-spice blend.
This is allspice, not seven-spice blend.
Build the base: 60 seconds
Combine carefully
Add zucchini, potato, carrot and 120 ml peas. Stir over medium heat from about 3 minutes to coat in the same ghee; do not add a second fat allowance.
Stir over medium heat from about 3 minutes to coat in the same ghee; do not add a second fat allowance.
Combine carefully: 180 seconds
Cook and check
Add 240 ml pourable passata and 240 ml vegetable stock with salt and pepper. Bring to a brief controlled boil. Transfer carefully to the rated oven vessel and cover as its maker directs, without creating a pressure vessel.
Transfer carefully to the rated oven vessel and cover as its maker directs, without creating a pressure vessel.
Finish the cooking
Bake covered at 200°C, beginning checks after 35 minutes. Uncover carefully away from escaping steam and continue uncovered from about 10 minutes. Potato and carrot centres must be fully tender and the casserole 74°C centrally; colour alone is insufficient.
Potato and carrot centres must be fully tender and the casserole 74°C centrally; colour alone is insufficient.
Finish the cooking: 2100 seconds
Check before serving
For 8 servings use 4 each zucchini/potato/carrot, 480 ml peas, 960 ml each passata/stock, 4 onions, 8 garlic cloves, 4 tbsp ghee and 2 tsp allspice. Use equivalent shallow vessels, not one much deeper pot. Do not substitute concentrated tomato paste or add old eggplant.
Do not substitute concentrated tomato paste or add old eggplant.
Serve and store
Serve hot in 2 portions. Ghee contains dairy. Refrigerate in shallow portions within 1 hour at ≤4°C and use within 2 days; reheat at most once to 74°C.
Refrigerate in shallow portions within 1 hour at ≤4°C and use within 2 days; reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Ingredient controls scale the list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels and manageable batches; times are first checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or rely on fixed times and surface browning alone.
Substitutions
- Use the stated source states and alternatives; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 2 days from preparation, including cooling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Mixed vegetables baked in pourable tomato passata and stock with ground allspice.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.