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1
Preheat oven to 375 degrees F.
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2
In a large round or square baking dish, pour tomato puree and spread until evenly distributed.
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3
Drop the sliced garlic and chopped onion into the puree, stir in 1 T olive oil and season the sauce generously with salt and pepper.
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4
Trim ends of the vegetables, removing the seeds from inside the pepper, slicing all into very thin slices, like coins, about 1/16th of an inch thick.
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5
I just used a knife and it was quick and easy but the recipe says to use a mandoline.
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6
Arrange sliced vegetables concentrically from the outer edge of the baking dish to the inside, overlapping and alternating vegetables.
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7
Drizzle the remaining T olive oil, season with salt and pepper and strip the thyme off the stems and sprinkle over vegetables.
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8
Cut a piece of parchment paper to fit inside and fit flush on top of the vegetables, not draped over the dish.
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9
Bake for 50 minutes (it only took mine 43 minutes though-depends on the thickness of your vegetables, i'd imagine).
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10
You want the vegetables to have released their liquid, be cooked but not limp and the dish should NOT be browned around the edges.
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11
The tomato sauce will be bubbling around everything.
