Tomato Tava (Kosovar Baked Vegetables)

What you’ll need

7 tools across 5 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• wooden spoonEssentialsteps 2, 3
• oven safe skilletEssentialstep 4
• baking dish (9x13 inch)Essentialstep 4
• aluminum foilEssentialstep 4
• paella pansteps 2, 3

Method

1. 1

   Prepare the Vegetables

   Preheat your oven to 190°C (375°F). Dice the 800 g Ripe Tomatoes (if using fresh). Core and slice the 300 g into strips. Chop the 200 g and mince the 3 cloves cloves. Roughly chop the 15 g Fresh Parsley.

   For a richer flavor, use ripe, in-season tomatoes. If fresh tomatoes are not available, good quality canned diced tomatoes work perfectly.

   Timer: 10 minCutting boardknife (if cutting)
2. 2

   Sauté Aromatics

   Heat the 30 ml in a large oven-safe skillet or a Dutch oven over medium heat. Add the chopped onions and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

   Using an oven-safe skillet minimizes cleanup, as you can transfer it directly to the oven. If you don't have one, you'll need a separate baking dish.

   Sauté onions: 7 minpaella panwooden spoon
3. 3

   Build the Tava Base

   Add the sliced bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften. Stir in the diced tomatoes, 5 g Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Pour in the 100 ml Vegetable Broth. Bring the mixture to a gentle simmer, then reduce heat and let it cook for 5 minutes to allow the flavors to meld.

   Taste the mixture before baking and adjust seasoning as needed. Remember that flavors will intensify slightly during baking.

   Cook peppers and simmer sauce: 10 minpaella panwooden spoon
4. 4

   Bake the Tava

   If not using an oven-safe skillet, carefully transfer the vegetable mixture to a 2-liter (8x8 inch or similar) baking dish. Cover the dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly.

   For an authentic touch, use a traditional clay pot (tava) if you have one. Adjust baking time slightly if using a different size or material baking dish.

   Bake covered: 30 minBake uncovered: 20 minoven safe skilletbaking dish (9x13 inch)aluminum foil
5. 5

   Serve and Garnish

   Once baked, remove the Tomato Tava from the oven. Stir in most of the chopped fresh parsley. Let it rest for 5 minutes before serving. Garnish with additional fresh parsley. Serve hot with crusty bread, rice, or a side of yogurt.

   Tomato Tava is excellent served warm or at room temperature. It also reheats well, making it a great option for meal prep.

   Rest before serving: 5 min