Pumpkin Baked With Tomatoes And Rosemary

  1. Peel the pumpkin, then cut the flesh into slices 1/2-inch thick.
  2. In a heavy nonstick frying pan, heat 3 tablespoons oil over med-high heat.
  3. In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes.
  4. Do not crowd teh pan, or the slices may fall apart.
  5. Season with salt and pepper; transfer to a platter with a slotted spoon; set aside.
  6. Return the pan to medium heat and add the onion.
  7. Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes.
  8. Add the garlic to taste and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar.
  9. Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has form a saucelike consistency, 15-20 minutes.
  10. Stir in the rosemary and remove from the heat.
  11. Preheat the oven to 350u0b0.
  12. Arrange a layer of pumpkin slices in the bottom of an 13 x 9 inch baking dish (or 11 to 12-inch square baking dish) with 3 inch sides.
  13. Top with about 1/3 of the tomato sauce.
  14. Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce.
  15. Drizzle with the remaining 1 tablespoon olive oil.
  16. Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes.
  17. Remove from the oven and serve hot or at room temperature.

baking pumpkin, extra virgin olive oil, salt, fresh ground black pepper, yellow onion, garlic, tomatoes, sugar, rosemary

Taken from www.food.com/recipe/pumpkin-baked-with-tomatoes-and-rosemary-498416 (may not work)

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