Tomato Casserole with Roast Potatoes

This is the veggie bake to end all bakes! Crispy golden potatoes baked in a tray of stewed veg, helped along by the richness of sweet tomatoes — it’s the perfect centrepiece for any dining table.

Preparation time Prep: 10 mins
cook 60 mins
cool 25 mins

You will need:

  • 25ml grapeseed oil
  • 2 brown onions, diced
  • 1 carrot, peeled and diced
  • ¼ fennel, diced
  • 1 red pepper, diced
  • 2 bay leaves
  • 1 rosemary stick
  • 1 teaspoon smoked paprika
  • 1 teaspoon fennel seeds
  • 1 bulb garlic
  • 100ml red wine
  • 2 tins Roma tomatoes
  • 400ml vegetable stock
  • 3 teaspoons vegetable oil
To serve
  • 3 sprigs parsley leaves picked
  • ½ lemon, zest microplaned
  • 2 teaspoons olive oil
  • 2 cups couscous (optional)
Recipe: Simon Toohey


  • 1Preheat your oven at 180°C, fan forced.
  • 2In a pot filled with water on medium heat, place the potatoes and boil until soft, 20 minutes. Drain and place in the fridge to cool.
  • 3In a baking tray on medium heat add the grapeseed oil, bring to heat in the meantime dice the onion, carrot, fennel, red pepper and place in the pan and sizzle for 15 minutes until the onion is translucent.
  • 4Throw in the smoked paprika, bay leaves, rosemary and fennel seeds and cook for 30 seconds.
  • 5Add the red wine and cook off, add 2 tins of tomatoes, then fill one of the tins with vegetable stock and add to the mixture.
  • 6Cook on a medium heat for 15–20 minutes until the liquid has reduced and thickened, add more water if it reduces too much. Stir every few minutes to ensure it doesn't stick to the pan. Season with salt and pepper. (If cooked in a pot or frypan, transfer mixture to your baking dish now.)
  • 7Take the potatoes and with the back of a spoon or masher squash them to break the skins open a bit, tearing them in half if possible. Drizzle with vegetable oil and season with salt, and place them around the baking tray submerged in the sauce, with the broken bits facing upwards to maximise crispiness with their texture.
  • 8Place the whole bulb of garlic (full skins on!) in the centre of the tray.
  • 9Put the mixture in the oven and roast for 30 minutes or until the potatoes are golden and crispy.
  • 10After taking out your bake, let cool for a few minutes, and then slice the top of the garlic bulb off and squeeze the roasted bulbs into the tray over the top of everything. Top with lemon zest, parsley and a drizzle of olive oil.
  • 11Serve with couscous.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit