Bored of the Same-Old, Same-Old Ratatouille? Roast It.
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Fresh T. September 1, 2017
You know, this looks nice, but my favorite part was at the end when you said freeze for later use..... I need the reminders sometimes to do this. Unfortunately, the summer veg isn't nearly as prolific or abundant as I'm used to or as I'd like, so a lot of my planning has fallen by the way side..... but every now and then I can get my hands on some good stuff and then I can't get enough. Thanks for the recipe and reminder Ali!
Susan August 31, 2017
Perfect timing! I can't claim a well-tended garden, but it's prolific nonetheless and I have a pile of tomatoes ripening in a tray on the kitchen floor, a giant bag of eggplant in the fridge, and between gusts of rain, I spied a large, "pick me now," zucchini peeking out from under water-logged leaves. Dinner. 😊
Woohoo! Susan, it's so good! I made it before heading out to see friends for a few days, and we ate it all weekend. Hope you are well!! Have a great long weekend.
BerryBaby August 31, 2017
I roast tomatoes and then puree them into sauce. So easy! Olive olive a baking sheet, place cut side down. Brush skin side with olive oil, sprinkle sea salt, Italian seasoning (I have a grinder mix but you can use dried basil, oregano, garlic), and a sprinkle of onion powder. 375 for 45 minutes. Let cool, puree, store in glass container, refrigerate, use within 2 days for best freshness.
oooh, this sounds so good, BerryBaby! We have soooo many tomatoes right now. Perfect.
Barb September 11, 2017
I don't use onion powder, I just cut large chunks of onions to add to the mix. I add whole cloves of garlic the last 30 minutes or so, and sneak in a few other veg like zucchini, peppers, even a carrot or two if they need to be used. Puree it all, use some for dinner and freeze the leftovers for later.
amandainmd August 31, 2017
I am literally eating an omelette with roasted ratatouille as I type. This is my family's year round go-to for vegetables. The leftovers can be tweaked in every possible way (add some tofu and hoisin for a great lunch!). Swap sad tomatos for carrots come winter. It's all good.
I love it :) I've been living on this for a week. It really is so good on everything! Can't wait to try it with carrots in a few months.
mckenzie August 31, 2017
Weird...I was going to make penne tonight and have a bunch of farmer's market eggplant getting ready to go bad. This is perfect!
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