Chef Ryan's Recipe

Ratatoullie

Serves 4-6 1 hour 15 minutes

Enjoy this super-healthy classic French vegetarian dish, with the knowledge that it goes a long way towards your five-a-day. This delicious recipe transports you to the south of France and the Mediterranean with its colourful ingredients. Enjoy as a main with a side salad or serve with grilled fish or chicken for a show-stopping meal. If (and it’s a big if!) there are any leftovers, then stir through some cooked pasta for a delicious vegetable ragu pasta dish.

DSC_4047-scaled-e1640714298454-1024x491
f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

This recipe was produced by Ryan Brokenbrow

More info
f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 400g x tinned chopped tomatoes
  • 500g x passata
  • 2 x courgette
  • 1 x white onion
  • 1 x red onion
  • 1 x aubergine
  • 1 x carrot
  • 1 x red pepper
  • 1 x yellow
  • 1 x stick celery
  • 3 x garlic gloves
  • 1 x bunch basil
  • 25ml x balsamic vinegar
  • 1 tbsp x olive oil
  • 1 tsp x brown sugar
  • 1 tsp x oregano
  • Salt and pepper to taste

Print this recipe

Print This Recipe

Share this recipe

Ingredients

  • 400g x tinned chopped tomatoes
  • 500g x passata
  • 2 x courgette
  • 1 x white onion
  • 1 x red onion
  • 1 x aubergine
  • 1 x carrot
  • 1 x red pepper
  • 1 x yellow
  • 1 x stick celery
  • 3 x garlic gloves
  • 1 x bunch basil
  • 25ml x balsamic vinegar
  • 1 tbsp x olive oil
  • 1 tsp x brown sugar
  • 1 tsp x oregano
  • Salt and pepper to taste
  1. Start by making the tomato ragu base by finely chopping the carrot, onion, garlic and celery, then put into a saucepan and add the dried oregano. Fry it all on medium heat in the olive oil for 10 minutes.

  2. Add the chopped tomatoes, passata, brown sugar, balsamic vinegar, seasoning and the stalks from the basil and turn down to on a low heat. Cook for 30 minutes stirring occasionally to stop it sticking.

  3. Heat the oven 200C/180C Fan/Gas 6.

  4. Thinly slice the aubergine, courgettes, red onion, red and yellow peppers.

  5. Put the tomato ragu base in the bottom of an ovenproof dish and arrange the vegetables and basil on top. There is no wrong or right way to do this but I like to interweave the aubergine, courgette and basil around the outside, then mix the peppers and red onion together and put those in the middle.

  6. Drizzle with a little extra olive oil and seasoning and bake for 25 to 30 minutes. 

news

You may also be interested in...

loyalty-card-2021

Feel important with your own TOUT'S Card

Tout’s Card – Get instant offers every day, earn points and get money off of your shopping
  • 2p OFF per litre of fuel
  • Earn points to get money off your shopping
  • Feel special with regular surprises
Get a TOUT'S Card