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Help! Can I freeze Ratatouille? I have so much and just can't eat it all right now.

asked by Adianne over 4 years ago

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11 answers 23417 views
120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

Go for it! The only way to know is to try it. And, worst case scenario, when you thaw it the texture might not be as good.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Yes, do it. This past weekend in the Incredible Shrinking LA Times food section Thomas Keller did a "Master Class" piece on ratatouille and one of his suggstions was to turn it into a soup---you just puree it in a blender. I'm sure it's available on-line but you might have to be subscriber to access it.

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

Now, pierino, that's a great idea. I was about to say that technically you CAN freeze ratatouille, but I did it one time and it was unbearably mushy when it came out. However, if I'd thought of pureeing it into a soup, I might not have been so disappointed.

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added over 4 years ago

Yes, it freezes pretty well. Zuccini and Eggplant, however, tend to absorb moisture and can wind up "soggy".
Why not make a veggie lasagne of it. That fixes the potential problem by 1) dry heat (oven) after thawing and 2) the lasagne pasta also absorbs moisture.

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Nancy

Nancy is a trusted home cook.

added over 1 year ago

If you are pressed for the freezer space that a full lasagna would take, combine CarolineOne & Pierino ideas for soup or sauce, freeze now, make a lasagna when you need it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Thank you. All great suggestions!

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

Adianne, fwiw, ratatouille is my favorite summer food. In my book I include a recipe for a ratatouille terrine and also for sausage sandwiches with ratatouille (in lieu of peppers and onions. Those are some ideas you might also like to try.

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added over 1 year ago

What is the title of your book, Chef June?


23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

If chopped finely, it makes a great pasta sauce.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Can you? Yes. should you? No as it loses all its fresh vibrancy.

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BerryBaby

BerryBaby is trusted source on General Cooking

added over 1 year ago

I've done it many times. If it get too soft, puree it. Same wonderful taste with a new texture.

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