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130minutes
Boil the tomatoes with the cuts in the cross, take them in cold water, and peel them.
Bake the peppers on an open fire until they turn black, wrap them in foil, and leave them for about 5 minutes.
Put 2 peeled tomatoes, 3 tomatoes and (A) in a blender and smooth.
Cut the vegetables into thin slices.
Spread 3 on a heat-resistant plate, arrange thinly sliced vegetables alternately, put paper on it after seasoning in (B), and bake in an oven at about 110 ° C for 90 minutes, remove the paper and bake for another 20 minutes.
Prepare a ring shape on a plate, fill it with baked vegetables, and shape it.
Serve with olive oil, soup and parsley.
Converted at 225 ° F = 110 ° C.
Commercially available vegetable stock is used.
Be careful not to add too much vegetable stock or hot water as it will be added so that the mixer can move easily.
In the video, parchment is used to bake the vegetables.
Vegetables are arranged alternately and baked in advance, so use it to serve.
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