Red Pepper and Tomato Ratatouille Recipe at MyDish

Red Pepper and Tomato Ratatouille

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Method

  • 1. Heat up a good glug of olive oil in a baking tray (i usually cover the whole bottom of the tray) on a temperature of about 180 degrees c.

  • 2. Once the oils hot add the onions and peppers and cook for about 10 minutes untill softened. Then stir.

  • 3. Add the courgettes, garlic and golden cherry tomatoes and cook for a further 10 minutes. Then stir again.

  • Finally add the can of cherry tomatoes,Passata, salt and pepper and cook for around 15 minutes to heat it all through.

  • Add the sliced basil leaves and season to taste.

  • Then serve on the side of some steamed fish or a chicken breast wrapped in parma ham.

  • This is also delicious stirred into cous cous as a warm salad dish

    • Tips

    • I do it in so many stages as I've found that helps keep all the flavours delicious and also means nothing gets over cooked.

      You can just put it all in and cook for around 25/30 minutes too! but each ingredient won't hold its own quite so well!

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    Ingredients

    • 1 large Red onion Chopped
    • 1 large onion chopped
    • 1 Red pepper. seeded and sliced
    • 5 or 6 baby courgettes. chopped
    • 12 golden/yellow cherry tomatoes
    • 1 can Napolina cherry tomatoes
    • 1 yellow pepper seeded and sliced
    • ½ can/box Passata
    •  salt to taste
    •  pepper to taste
    • 3 cloves garlic
    • 6 basil leaves sliced

    By Views 1467  Added Wed Sep 23 2009

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