Meanwhile, warm 2 tablespoons of the olive oil in a big Dutch oven or soup pot over medium heat. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about eight to 10 minutes. Fresh tomatoes are key for making ratatouille that tastes recent and vigorous, not dull and heavy. We’ll grate the tomatoes and prepare dinner them with onion and garlic to make an irresistible tomato sauce. The French know the way to cook, and this concept is certainly one to comply with. Ratatouille combines a large quantity of late-summer season greens which have totally different cook dinner occasions. In Provence, ratatouille is typically cooked on the range.
I recommend diving in and making a big batch at one time, so you possibly can freeze some for later. Recipe manager with search and import options. Adjust a recipe serving size up or down and let Recipe …