Pumpkin And Tomato Bake Recipe

Name: Pumpkin And Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs pumpkin, peeled; 6 tablespoons oil (I use olive oil); 2 large onions, finely sliced; 1 teaspoon sugar; 1 lb tomatoes, skinned if you want and sliced; 2 -3 garlic cloves, smashed; 2 -3 teaspoons chopped fresh basil (, or 1/8 to 1/4 teaspoon dried) or 2 -3 teaspoons chopped tarragon (, or 1/8 to 1/4 teaspoon dried); 2 tablespoons chopped parsley; salt; 1 dash cayenne pepper; 1 tablespoon wine or 1 tablespoon water; 2/3 cup soft breadcrumbs; 2 tablespoons butter

Servings: persons

2 1/2 lbs pumpkin, peeled
6 tablespoons oil (I use olive oil)
2 large onions, finely sliced
1 teaspoon sugar
1 lb tomatoes, skinned if you want and sliced
2 -3 garlic cloves, smashed
2 -3 teaspoons chopped fresh basil (, or 1/8 to 1/4 teaspoon dried) or 2 -3 teaspoons chopped tarragon (, or 1/8 to 1/4 teaspoon dried)
2 tablespoons chopped parsley
salt
1 dash cayenne pepper
1 tablespoon wine or 1 tablespoon water
2/3 cup soft breadcrumbs
2 tablespoons butter

1
Remove any seeds from the pumpkin and cut into 3/4 inch strips.
2
Cook in boiling salted water for 2 or 3 minutes.
3
Drain and dry thoroughly on paper towel.
4
Dice strips into about 1/2 inch cubes.
5
Heat 2 tablespoons of the oil in a large fry pan.
6
Brown the onions slowly.
7
Stir in the sugar.
8
Add the pumpkin, fry it gently until it starts to turn transparent.
9
Place evenly in the bottom of a shallow baking dish.
10
Heat the remaining oil.
11
Add the tomatoes, garlic, herbs and half of the parsley to the pan.
12
Season well with salt and cayenne.
13
Cook gently, just until the tomatoes start to collapse, turn once being careful to keep tomato slices unbroken.
14
When the moisture has reduced somewhat, spread the tomatoes, in neat rows, over the pumpkin pieces.
15
Add a tablespoon of wine (or water) to the pan, whisk up the pieces and pour carefully over the tomatoes and pumpkin.
16
Mix the remaining parsley with the crumbs and sprinkle evenly over the tomatoes and pumpkin.
17
Dot with butter.
18
Preheat oven to 400 degrees and bake for 20 minutes or until nicely browned.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 lbs pumpkin, peeled, 6 tablespoons oil (I use olive oil), 2 large onions, finely sliced, 1 teaspoon sugar, and more.

Yes, Pumpkin And Tomato Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin And Tomato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions