Pumpkin and Tomato Bake

Recipe by Derf2440
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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