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Tray-Roasted Ratatouille

Name: Tray-Roasted Ratatouille
Prep time: 5 min
Yield: 6–8
Ingredients: 1/2 cup extra-virgin olive oil; 2 tbsp tomato paste; 4 cloves garlic; 1 tbsp soft brown sugar; 2 tsp salt; freshly ground black pepper to taste; 1 tsp finely chopped rosemary; 1 1/2 kg tomatoes cored and cut into quarters or sixths; 2 red onions halved and cut into thin wedges; 4 zucchini thinly sliced; 1-2 eggplant cut into 1cm pieces; basil leaves to garnish

This makes a great sauce tossed through pasta or layered into a vegetarian lasagne or moussaka. Or serve atop halves of tender roasted eggplant for a fabulous vegetarian main, or as a delicious side for barbecued or roasted meats. It’s an all round great sauce to make in bulk at this time of year as it freezes really well. Such a great weekend project. Super satisfying and not a lot of effort.

Prep Time

5 mins

Cook Time

2 1/2 hours

Serves

6–8

French

Vegetarian

Vegan

Ingredients

1/2 cup extra-virgin olive oil

2 tbsp tomato paste

4 cloves garlic

1 tbsp soft brown sugar

2 tsp salt

freshly ground black pepper, to taste

1 tsp finely chopped rosemary

1 1/2 kg tomatoes, cored and cut into quarters or sixths

2 red onions, halved and cut into thin wedges

4 zucchini, thinly sliced

1-2 eggplant, cut into 1cm pieces

basil leaves, to garnish

Method

Preheat oven to 130°C fanbake. Chop up all the veg and spread out in 1 or 2 roasting trays.

Place oil,, tomato paste, garlic, sugar, salt, pepper and rosemary in a bowl and blend with a hand wand blender to a smooth purée.

Pour over the vegetables, toss to coat evenly and spread out in the dish. Bake until vegetables are meltingly tender and with a light golden crust on the top (about 2½ hours).

It keeps happily in the fridge for 4 or 5 days and can be frozen.