1. Preheat the oven to 200 degrees C. Wash all the vegetables and cut into bite-sized cubes of similar sizes. Place in a baking tray with a bay leaf and fresh thyme. Drizzle with olive oil, and season with salt and pepper. Mix well and bake in the oven for 30 minutes or until the vegetables are tender. Set aside.
2. To make the tomato sauce, into a cold saucepan add olive oil and turn the heat on, once the oil has warmed up add the onions, garlic and a bay leaf and sauté until it begins to brown. Do not allow the garlic to burn.
3. Add tomato puree and tomato passata/fresh tomatoes and fresh thyme. Cover with a lid, and bring to a boil. Turn down the heat and allow the sauce to simmer for 15 minutes. Taste and add sugar, salt and pepper to taste. Set aside.
6. Cook 2 cups Kuruthuda Rice. Firstly wash repeatedly until water begins to run clear and soak for 15 mins. Rinse again and place in a rice cooker with a Pandan/ Rampe leaf and a touch of salt (optional). Use 1: 2 ratio of water, or the old finger trick to cook it. Spoon out the rice into a separate bowl.
4. While the rice is warm add spoonfuls of the tomato sauce. The rice should not be swimming in the tomato sauce, but it should be wet and runny like porridge. Allow to stand so that the rice absorbs the flavours of the sauce.
5. To make the cashew aioli first soaks the cashews for 1 hour in a bowl of water. Drain and rinse the cashews and place with the other aioli ingredients (except water) in a food processor and blend on high speed until thick and foamy. Scrape down the sides, and add half the water and blend again. The aioli should be thick and frothy. If it is too thick add the remaining water until a smooth, foamy consistency is achieved.
6. To serve, place the tomato rice in a serving bowl or platter, top with cashew aioli and the baked vegetables and finely chopped parsley.