- Serves 46 tbsp extra virgin olive oil
- 1 x 640g jar of pasatta
- 2 x 400g tin butter beans
- 3 onions, finely sliced
- 4 garlic cloves, finely sliced
- 4 carrots, thinly sliced
- 2 large beef tomatoes, sliced
- A good handful of fresh oregano
- A few sprigs of thyme
- 2 bay leaves
- 300ml vegetable stock
- Sea salt and ground black pepper
This stew will transport you to Greece and hopefully knock a few years off on the way. Best cooked in a wood fired oven overlooking the vineyards and Greek sunset, but just as delicious from your home oven too. Preheat an oven to 220 degrees/gas 6.
Add the onions and garlic to a bowl with four tablespoons of olive oil. Season with sea salt and ground black pepper. Massage the onions until they begin to soften down.
Arrange the butter beans in the base of a large earthenware or baking dish. Place carrots on top.
Pour over the pasatta and spread evenly. Arrange the onion mixture across the top, then the tomato slices and press the herbs on top.
Pour over the vegetable stock, drizzle on the remaining oil and season. Bake on the middle shelf for 40 minutes.