Ratatouille

Ratatouille

  • 1 hour preparation time
  • 1 hour 30 mins cooking time
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The colours! The pattern! The flavours! This, cook, is your symphony of traditional flavours and bright colours paired in a timeless, easy buttery ratatouille recipe. Revel in its richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple niche of French cuisine.
The colours! The pattern! The flavours! This, cook, is your symphony of traditional flavours and bright colours paired in a timeless, easy buttery ratatouille recipe. Revel in its richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple niche of French cuisine.

Method

1
Start by making the tomato sauce. Chop the onion and garlic and sauté in butter in a saucepan with thyme. Add tomato puree and mix well, then add the canned tomato and honey, and mix well. Lower the heat to low and let it simmer for 20 minutes. Season to taste with salt and pepper.
2
While the sauce is simmering, prepare the vegetables. Peel red onions and cut all vegetables into disc shaped slices of about half a centimetre.
3
Preheat the oven to 200C fan/gas mark 6.
4
Pour the tomato sauce into an oven-proof pan about 30 centimetres in diameter and place the sliced vegetables in a spiral circle pattern, starting at the outer edge, and working your way into the middle. Make sure to alternate the vegetables and that the slices overlap.
5
Brush the top with melted butter, then sprinkle with salt, pepper and chopped thyme. Bake in the oven for 30 minutes.
6
Serve right away topped with fresh basil.
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