Ratatouille Sauce
From jo_jo_ba 9 years ago
- 240 minutes to make
- Serves 19
A host of homegrown vegetables and herbs, from heirloom tomatoes, thyme and eggplant to run-of-the-mill bell peppers and zucchini pack this pasta sauce reminiscent of the classic French dish. A hint of a secret spice makes it addictively magical and a hit with adults and children alike! Read more Makes about 9 1/2 cups, 19 (1/2 cup) servings See less
Ingredients
- 1 large zucchini (about 12 oz), peeled and roughly chopped shopping list
- 1 small (about 8 oz) eggplant (ideally Sicilian), peeled and roughly chopped shopping list
- 1 red bell pepper, seeded and roughly chopped shopping list
- 1 green bell pepper, seeded and roughly chopped shopping list
- 2 1/2 lbs fresh tomatoes*, roughly chopped shopping list
- 1 head roasted garlic (about 1/2 cup cloves) shopping list
- 2 tbsp olive oil shopping list
- 1 large sweet onion, grated shopping list
- 1 tsp fennel seeds shopping list
- 1/2 tbsp coarse-ground black pepper shopping list
- 1 tbsp sea salt shopping list
- 1/4 tsp nutmeg shopping list
- 2 tbsp fresh thyme leaves shopping list
- 1 tbsp dried parsley (or 2 tbsp minced fresh Italian parsley) shopping list
- 2 tbsp fresh lemon juice shopping list
How to make it
- Place zucchini, eggplant and peppers into a food processor and pulse to finely dice. Pour into a bowl and set aside.
- Add tomatoes and garlic to the food processor (no need to clean) and puree until completely smooth.** Set aside.
- Heat oil in a large, heavy pot over medium heat and add the onion. Cook, stirring occasionally, until the onion turns golden - about 5 minutes.
- Add the diced vegetables, fennel seeds, pepper and salt and cook until vegetables soften - about 10 minutes.
- Stir in the tomatoes, nutmeg, thyme and dried parsley (if using fresh, add at the end).
- Bring to a boil, then reduce heat and simmer, loosely covered, for 3 hours.
- Remove from heat, stir in the fresh parsley and lemon juice and adjust seasoning.
- If canning, process 20 minutes in a waterbath. Otherwise store in the fridge for 1 week or freeze up to 3 months.
Notes
- *Use a "meaty" type like Roma or San Marzano - I used Opalka Paste heirloom tomatoes which are the best I've found (and easy to grow)
- **You can pass the tomatoes through a food mill if you're finicky about seeds but it's not necessary. I didn't find any seeds or skins in mine.
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The Rating
Reviewed by 1 people-
Good flavor. Stands tall on pasta.
See Ratatouille Sauce for more.
10/11/14
pointsevenout
in Athens loved it
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" It was excellent "