3 Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes. 4 Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes. 5 Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat. 6 Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool. 7 Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside. 8 In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
(or 1 tsp (5 ml) dried oregano) 1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed) 2 bay leaves 1 tsp (5 ml) sugar salt and pepper, to taste 1 tbsp (15 ml) balsamic vinegar 2 green zucchinis, sliced crosswise, ⅛ -in (0.25 cm) thick 6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛ -in (0.25 cm) thick 2 yellow zucchinis, sliced crosswise, ⅛ -in (0.25 cm) thick 2 long eggplants, sliced crosswise, ⅛ -in (0.25 cm) thick 2 tbsp (30 ml) pesto basil leaves, for garnish 1 In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes. 2 Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
RATATOUILLE ( CONFIT BYALDI ) ½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion 2 x 8-in (20 cm) stalks of celery, coarsely chopped 2 red bell peppers, coarsely chopped 4 garlic cloves, chopped ⅓ cup (75 ml) red vermouth or red wine 1 x 796 ml (27 oz) can whole tomatoes ⅛ tsp (0.5 ml) dried pepper flakes 2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil) 1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme) 1 tbsp (15 ml) chopped fresh oregano
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