Ratatouille
1 hour 30 mins cooking time
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 the richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple staple of French cuisine.
Ratatouille
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 the richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple staple 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 the richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple staple of French cuisine.
Cook mode
Method
1
Start by making the tomato sauce. Chop the onion and garlic and sauté in butter in a saucepan with thyme. Add tomato paste and mix well, then add the canned tomato and honey, and mix well. Reduce the heat to low and let it simmer for 20 minutes. Season to taste with salt and pepper.
TIP
In our butter ratatouille recipe, it is no secret that butter plays an important role. To get the most out of its flavour, take care not to burn it by leaving it for too long to brown or by melting it over too high a heat. When sautéing onions and garlic for the tomato ratatouille sauce, cook them gently until soft and translucent, being careful with the heat. If it is too high, the butter might burn, giving the sauce a bitter taste. If done correctly, the butter will help bring out the sweet flavour of the onions.
2
While the sauce is simmering, prepare the vegetables. Peel the red onions and cut all the vegetables into disc-shaped slices about half a centimetre thick.
3
Preheat the oven to 200°C 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 make sure 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.
TIP
The same goes for melting the butter to brush on top of the vegetables before baking. This step makes this butter ratatouille truly stand out, helps keep the dish moist in the oven, enriches the flavour of the vegetables and adds a glossy finish. Melt the butter carefully in a small pan, watching closely to ensure it does not burn.
6
Serve right away topped with fresh basil.
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