Tomato and Mozzarella vegetable bake from the Thermomix® only works when the sauce is ready before you start layering. Many people simply pour passata over the vegetables and then wonder why the bake turns out watery. We prepare the sauce beforehand in the mixing bowl with double cream, vegetable stock and Parmesan. That binds the liquid and stops water pooling at the bottom.
This bake appears on our table several times a month, especially in summer when courgettes and tomatoes are in season. The combination of creamy tomato sauce, melted Mozzarella and fresh basil is Italian cooking at its best.
Tomato and Mozzarella Vegetable Bake, Thermomix®
Ingredients 0 / 13 ✓
- 1/2 bunch basil
- 80 g Parmesan
- 800 cherry tomatoes
- 2 courgettes
- 250 g Mozzarella
- 1 shallot
- 1 garlic clove
- 20 g olive oil
- 100 g double cream
- 200 g passata
- 1 tsp vegetable stock powder
- 1 tsp salt
- some freshly ground pepper
Instructions 0 / 11
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1
Preheat the oven to 180°C top and bottom heat.
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2
Wash the basil, shake dry and pluck off the leaves.
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3
Cut the Parmesan into pieces, place in the mixing bowl and chop for 5 sec / speed 7. Set aside for sprinkling.
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4
Wash the tomatoes and remove the stalks. Wash the courgettes and slice them.
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5
Place the Mozzarella in the mixing bowl and chop for 5 sec / speed 7.
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6
Layer the tomatoes, courgettes and Mozzarella alternately in the baking dish.
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7
Peel the shallot and garlic, place in the mixing bowl, chop for 5 sec / speed 5 and scrape down with the spatula.
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8
Add the oil and steam for 3 min / Varoma / speed 2.
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9
Add the double cream, passata, vegetable stock powder, half the basil, half the Parmesan, salt and pepper, then mix for 8 sec / speed 4.
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10
Pour the sauce over the vegetables, scatter the remaining Parmesan on top and bake on the middle shelf for 30 minutes.
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11
Serve scattered with the remaining basil.
Tip: You can use potatoes instead of courgettes.
Video
Nutrition per serving
Why the sauce comes first
Passata on its own has very little body. If you pour it directly over the vegetables, the courgettes and tomatoes release more water during baking. The result is a thin, watery sauce sitting at the bottom of the dish.
We solve this by preparing the sauce in the Thermomix® first. The shallot and garlic are sweated in olive oil at Varoma temperature, then the double cream, passata, vegetable stock powder and half the Parmesan go in. 8 sec / speed 4 brings everything together into a sauce that holds its shape.
Chopping Mozzarella in the Thermomix® instead of cutting it by hand
Cutting Mozzarella by hand is possible but awkward. The soft cheese sticks to the knife and you end up with uneven pieces. In the Thermomix® it takes 5 seconds at speed 7. The Mozzarella is broken into small cubes that distribute evenly and melt better during baking.
Important: remove the Mozzarella from the mixing bowl straight after chopping, before you make the sauce. Otherwise it will mix into the tomato sauce and you will lose the layered effect.
Layering in the right order
The layering is not just for decoration. It determines the texture. We alternate cherry tomatoes, courgette slices and chopped Mozzarella. The tomatoes add acidity and moisture, the courgette slices stay firm with a little bite, and the Mozzarella melts in between.
You pour the prepared sauce over the vegetables only after layering. It seeps between the layers, binds everything together and gives the bake its creamy texture. The remaining Parmesan goes right on top and forms a golden crust during baking.
Using basil twice
Half the basil goes into the sauce, the other half is scattered fresh over the finished bake. There is a reason for this: basil loses its aroma during long baking and turns brown. In the sauce it releases its flavour, while the fresh leaves added at the end bring back the green note.
Swapping courgettes for potatoes works differently
You can replace courgettes with potatoes, but you will need to adjust the baking time. Potatoes take longer than courgettes, at least 40 to 45 minutes at 180°C. Slice the potatoes thinner than the courgettes, otherwise they will stay hard in the middle while the sauce on top dries out.
Waxy potatoes hold their shape better than floury ones. Floury potatoes make the bake creamier, but the layers break apart.
Using up leftovers
The bake keeps in the fridge for 2 to 3 days in a sealed container. Reheating in the microwave works, but the Mozzarella turns rubbery. It is better to cover the bake and warm it at 160°C in the oven for 15 minutes.
Goes well with: Baguette and Ciabatta.
Freezing is possible, but the courgettes turn mushy after defrosting. If you plan to freeze the bake, use potatoes or aubergines instead of courgettes.
More Mediterranean recipes from the Thermomix®: Ratatouille, Pesto Rosso, Caprese Salad.
