- 400g/14½oz canned chopped tomatoes
- 1 tsp fresh oregano, plus extra for serving
- 3 garlic cloves, sliced
- 50ml/1¾fl oz extra virgin olive oil
- dash olive oil
- knob butter
- 500g/1lb 1½oz baking potatoes, peeled and finely sliced
- 500g/1lb 1½oz aubergine, sliced
- 1 red pepper
- 1 green pepper
- salt and freshly ground black pepper
- 4 slices Manchego cheese
- For the sauce, place the canned tomatoes, oregano, garlic and olive oil in a pan and simmer for 25 minutes.
- Meanwhile, for the tumbet, preheat the oven to 180C/350F/Gas 4. Heat the oil and butter in a large frying pan. Add the potatoes and fry for about 3-4 minutes until coloured. Remove with a slotted spoon and drain on kitchen paper.
- Repeat with the aubergine, also draining on kitchen paper.
- Slice the two peppers in half, scrape out and discard the seeds, then fry for two minutes until slightly blackened. Transfer to a plate lined with kitchen paper.
- In an ovenproof dish, divide the potatoes into four piles. Top each with some aubergine, a pepper half and a slice of cheese. Secure with a cocktail stick.
- To finish the sauce, cool slightly before blending until smooth (using a hand-blender). You can pass the sauce through a fine metal sieve for a really smooth finish.
- Spoon the sauce over the tumbet and bake in the oven for 20 minutes.
- Serve in wedges scattered with more oregano.