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Tray-Roasted Ratatouille
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.
