Ratatouille

             I went to the farmers’ market this last Saturday and found eggplants, squash, and tomatoes.  I thought it’s time to make ratatouille.

2 lb Eggplant-chopped

1 lb Zucchini-chopped

1 large Onion-medium chop

2 c. fresh Tomatoes-chopped

1 Tbsp. dried Italian Herbs

28 oz. can diced Fire Roasted Tomatoes

½ c. Roasted Red Peppers-chopped

1 c. Kalamata Olives-sliced

3 Tbsp. Olive Oil

1. Heat Olive Oil in a large pot.  Add Onions and sauté until translucent.
2. Add the Eggplant and Zucchini.  Sauté until the vegetables soften.  This takes about 15 minutes.
3. Add Roasted Red Peppers and fresh Tomatoes.  Let soften.
4. Add the Italian Herbs, canned Tomatoes, and Kalamata Olives.
5. Stir everything together and turn the burner down to low.  Let the mixture cook down for 45 minutes.

      I serve the Ratatouille with rice, accompanying it with Feta and toasted pine nuts.

End of Summer

           Tomorrow it will be the last legal holiday of the summer.  In the farmers’ markets you will see baskets of tomatoes, the last ones of the year.  I like to get a quarter bushel of Roma tomatoes and make roasted tomatoes.

Roasted Tomatoes

2 lbs Roma Tomatoes

3 Tbsp Olive Oil

Fresh Ground Pepper

1. Preheat oven to 350°.
2. Slice the Tomatoes in half the long way then seed them.
3. Place the Tomatoes on a sheet pan with the cut side up.
4. Drizzle Olive Oil onto the Tomatoes and sprinkle with Ground Pepper.
5. Place into the oven and let the Tomatoes roast for one hour.
6. Remove from the oven and allow the Tomatoes to cool before use.

Roasted Tomato Uses

1. Puree to become a soup or a sauce.
2. Either remain whole or chop to use as topping for Bruschetta.

Tip: I store the Tomatoes in a jar with a little Olive Oil to keep them moist. They will last about three or four days in the refrigerator.