Gorgeous summer veg cooked slowly…..until rich, intense, sweet and syrupy….This recipe needs mostly love and time…..
800 g Ripe Tomatoes
Few sprigs thyme
1 large dried chillies or little pinch chilli flakes, optional
8 whole cloves garlic, peeled
good amount of extra virgin olive oil
6 red peppers
Sea salt flakes and freshly milled black pepper
1. Turn your oven on to preheat. 200 C/Gas 6
2. Remove core and chop tomatoes and drop into a large roasting tin. Peel and chop the onion and add to the tin with the thyme and dried chilli if using. Peel the garlic cloves and drop them in, then slosh over some good glugs of olive oil. Don’t be stingy here, it needs to coat well. (though not sloppy.)
3. Season well with salt and pepper, toss together, then bung the tray into top of oven and roast for about an hour or two. Just check it every now then, give it a stir and check nothing burns. It will turn into a seasoned hot bath of gooey sweetness.
4. Cut the aubergine in half then in long wedges and then into chunky cubes and toss into another roasting tin or dish.
5. Remove core from red pepper and cut into strips about 2.5 cm wide. Toss this with the aubergine cubes, salt and pepper and more olive oil.
6. Put the tray of aubergine and pepper below the tray of tomatoes and onions in the oven and cook, turning occasionally, until nearly tender, (about 30-40 minutes) then stir into the roasting tin with the tomatoes.
6. Chop the courgette into large cubes and add to the tomatoes after they have been cooking for about an hour and continue cooking the ratatouille.
When it’s looks totally gorgeous and squidgy, hook out the chilli, as that’s done it’s job now and check for seasoning. Ready. Eat.
Works well as a side dish or as a dish in it’s own right……
Another version of my ratatouille. (see original post)