Tomato Basil Pan Roast With Herbed Croutons Recipe

About this recipe

A comforting vegetarian pan roast featuring a rich tomato and basil base, topped with crispy herbed croutons. Perfect for a satisfying dinner solution.

Ingredients

• 25 g Parsley
• 1 pc (50 g) On1Y Pepper Grinder
• 100 g Milky Mist Cooking Unsalted Butter
• 400 g Pastazara Finely Chopped Tomatoes
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 100 g Sambar Onion Peeled
• 16 g Orika Oregano
• 1 kg Akar Powder Salt
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (52 g) On1Y Paprika Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 100 g Habanero Hot Sauce

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Make the croutons: In a large bowl, toss 4 cups of bread cubes with 2 tablespoons of canola oil, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt. Spread the bread cubes on a baking sheet and toast them in the oven, tossing occasionally, for 15 minutes or until golden and crispy.
3. 3. Prepare the pan roast: In a large saucepan, melt 1 tablespoon of unsalted butter over moderately low heat. Add 1/3 cup of finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
4. 4. Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Add 14 chopped tomatoes, 1/4 teaspoon of dried oregano, 1/4 teaspoon of paprika, and 1/4 teaspoon of hot sauce. Cook the mixture, stirring frequently, for 8 minutes until thickened.
5. 5. Gradually stir in 1 cup of milk and heat the mixture over moderately low heat, stirring constantly, until hot but not boiling. Season with additional salt and pepper to taste.
6. 6. Divide the pan roast among plates. Top each serving with the toasted croutons and garnish with 2 tablespoons of freshly chopped parsley.
7. 7. Serve immediately and enjoy your hearty vegetarian dinner.