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perfect ratatouille
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- For the Roasted Tomato Sauce: Very Ripe Italian Tomatoes2 kg
- Olive oil3 tablespoon
- Thyme2 tablespoon
- Salt2 teaspoon
- Black pepper to taste
- Garlic (clove)5 unit(s)
- Blonde2 unit(s)
- Onion1 unit(s)
- For the ratatouille: Zucchini1 unit(s)
- Eggplant1 unit(s)
- Salt1 teaspoon
- Olive oil2 tablespoon
- Italian tomato2 unit(s)
- Yellow pepper1 unit(s)
- Onion2 unit(s)
- Salt and Black Pepper to taste
- Olive oil1 tablespoon
- Basil to taste
- Turn on the oven and let it preheat to 200°C Divide the tomatoes in half and place on the baking sheet with the skin facing down and seeds facing up.
- Lightly tap the garlic cloves with the side of the knife and spread on the baking sheet. Season with salt, pepper and thyme. Add the bay leaves, drizzle with the oil. Bake for 40 min.
- While it is roasting, chop the onion very small and brown it in a hot skillet with a tablespoon of olive oil. Transfer the tomato to a food processor, the golden onion and process until it becomes a very juicy sauce. If you want a smoother sauce, whisk longer. If you want with a few pieces of tomato, process in the pulse function.
- While it is roasting, chop the onion very small and brown it in a hot skillet with a tablespoon of olive oil. Transfer the tomato to a food processor, the golden onion and process until it becomes a very juicy sauce. If you want a smoother sauce, whisk longer. If you want with a few pieces of tomato, process in the pulse function.
- Preheat the oven to 200°C Place the homemade tomato sauce in the bottom of a roasting pan or round refractory. Place the slices in a row, interspersing the vegetables until the entire roast is closed. Drizzle with a little more oil, season with salt and pepper.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and let it brown for another 10 to 15 minutes.
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perfect ratatouille
