Oven baked ratatouille
classic recipe with a tweak
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2 marrows, finely sliced
3 tomatoes, finely sliced
3 zucchini, finely sliced
2 potatoes, finely sliced
Mozzarella , coarsely grated
1 large onion, finely sliced
4 garlic cloves, crushed
Quarter cup of olive oil
3 thyme leaves
Half cup of grated parmesan
Coarse salt, freshly ground black pepper
Tomato spaghetti sauce
5 ripe tomatoes:
2 tablespoons olive oil
2 cloves of garlic
Half a chili pepper
2 tablespoons tomato paste
10 oregano leaves
5 basic leaves
1 tablespoon red wine vinegar
Half teaspoon paprika
1 teaspoon sugar
Half cup water
Salt and pepper to taste
A little shaved pecorino or parmesan
Pour some olive oil into the frying pan, and fry the onion until golden. Add the garlic and fry for another minute. Pour this mixture into the heat proof dish in which the ratatouille will be baked.
Above this mixture, arrange the vegetables, repeating the order sequentially. Make sure the vegetables are placed close to each other with no spaces in between.
Sprinkle the vegetables some coarse salt, ground black pepper, the thyme and the remaining olive oil.
Cover with foil and bake at 200C for thirty minutes or until the potatoes are soft. Remove the foil, sprinkle the mozzarella and parmesan across the top.
Scald and peel one tomato using this method: Cut an X on its base and cook for 30 seconds in boiling water. Remove with slotted spoon and peel.
Steam in a pot with olive oil, garlic, and the chopped chili pepper, for one minute. Add the remaining chopped tomatoes, sugar, paprika, basil, tomato paste, vinegar, and oregano. Cook on low flame for about 30 minutes.
Remove the pot from the flame and blend the mixture with an immersion blender until the sauce is smooth. Add salt and ground pepper to taste.
Tip: this sauce merges wonderfully with macaroni or pasta. Simply cook the pasta according to manufacturer’s instruction. Rinse in cool water and drain. Ladle sauce over the pasta and sprinkle with parmesan or pecorino.
Canned tomatoes and tomato sauce top both containing a high concentration of Lycopene.
In addition, they’re lower in fat and calories than other sauces such as Pesto and Alfredo