I’m on a cooking bender this weekend since I purchased a 2.8 cu. ft. upright freezer last week (my apartment fridge/freezer is abysmally small). ALL of my Le Creuset pots & pans are being used 🙂 This is one of my go-to recipes for freezing. It’s from a ratatouille nature documentary some friends of mine created a couple of years ago. Usually I make up some gluten-free baguettes to go with it.
Cindy & Chris’s Ratatouille
Ingredients:
1 medium eggplant
4 large tomatoes
3 medium summer squash/zucchini
3 large carrots
2 large onions
8 cloves of garlic
1/4 C olive oil
1 can (6 oz) tomato paste
10-20 leaves basil
1-3 sprigs thyme
1-3 sprigs rosemary
1 sprig with 6-8 leaves sage
salt
pepper
Directions:
Mince the garlic. Finely chop the basil. Tie the thyme, rosemary, and sage into a bundle. Chop the remaining vegetables into large 1-2 inch pieces.
Add the olive oil, onions, and a pinch of salt to a large (6-8 quart) pot. Sweat the onions in the olive oil until they become translucent. Stir in the minced garlic and heat until it becomes fragrant, about 30 seconds. Add the remaining vegetables and stir in the can of tomato paste. Add a liberal dose of salt and a dash of pepper. Add the chopped basil and herb bundle.
Cover and simmer for 1 hour on the stove top, stirring occasionally. Alternatively, if your pot is oven safe, you can place in a 350 degree oven for 1 hour. Serve hot with a garnish of fresh basil. This dish can be served plain, over rice, or with a side of fresh crusty bread.
Yield: 6-2 cup servings
Flamingo Pink & Aqua 