Stewed Tomato Summer Vegetables (Ratatouille)
Stewed Tomato Summer Vegetables (Ratatouille)

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, stewed tomato summer vegetables (ratatouille). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

This stewed tomatoes recipe is a huge hit on the Wilderstead. Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.

Stewed Tomato Summer Vegetables (Ratatouille) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Stewed Tomato Summer Vegetables (Ratatouille) is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook stewed tomato summer vegetables (ratatouille) using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Stewed Tomato Summer Vegetables (Ratatouille):
  1. Make ready 3 Eggplants (small)
  2. Get 1 Zucchini
  3. Prepare 1 Red or yellow bell pepper
  4. Get 1 Tomato
  5. Get 2 Green peppers
  6. Prepare 1 (Spring) Onion
  7. Take 1 can Canned tomato
  8. Get 1 sachet Consomme stock granules
  9. Prepare 2 tsp Dried basil (if available)
  10. Make ready 1 1/2 ~ 2 teaspoons Salt
  11. Make ready 2 tbsp Olive oil
  12. Get 1 clove Garlic

More stock photos from Larisa Matrosova's portfolio. These stewed tomatoes are the best, I'm not fibbing either. If you are having a tomato harvest soon or would like to make your own instead of the canned version, please please please please please make these! How to Make Stewed Tomatoes Video.

Instructions to make Stewed Tomato Summer Vegetables (Ratatouille):
  1. Cut all the vegetables into 2cm cubes. Put the eggplant in water.
  2. Put olive oil in a pot, and sauté the chopped garlic without burning it.
  3. Add the vegetables, sprinkle with a teaspoon of salt and sauté.
  4. Add canned tomato, the rest of the salt, consomme, and basil into the pot from step 3, and simmer on low heat.
  5. It's ready after simmering for 15 ~ 20minutes. Taste and season with salt and pepper if necessary.
  6. Put it over rice with cheese on top, and bake it in the oven. It becomes rice gratin.
  7. Sauce for grilled chicken seasoned with salt and pepper.
  8. I made pasta with it.

Ratatouille. featured in The Best Fall Squash Recipes. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the Spoon the herb seasoning over the vegetables. This ratatouille recipe is made with the traditional vegetables—garlic, onions, tomatoes, peppers, eggplant This version is made with the standard fresh vegetables, seasoned with a combination of Italian When summer vegetables start to come in, it seems they come in all at once and you find. Three types of tomatoes result in a bouquet of flavors and textures, from sweet to The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good fruity olive oil, the dish is best served at room temperature.

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