Transcript
1. In heavy bottom large sauce pan add oil, Herbs de Provence, garlic and cook on high for 3-5 minutes until garlic has softened. 2. Add onions and bay leaf and cook for 2-3 minutes 3. Add tomato paste and continue to cook on high heat for 5-7 minutes until mixture is dark maroon to brown color and has a strong toasty, nutty smell 4. Add 3 tbsp cognac and cook until dry, deglazing pan 5. Add zucchinis, squash, and peppers and cook until softened, 3-4 minutes 6. Add tomatoes, crushing as you add them one at a time, continue to cook for 5-7 minutes until all vegetables are thoroughly cooked 7. Remove from heat and mix in basil and parsley, serve hot
1⁄2 cup olive oil 1 tbsp. dried Herbs de Provence (basil, thyme, oregano, rosemary) 6 cloves garlic, smashed and peeled 2 large yellow onions, quartered 3 tbsp cognac 1 bay leaf 2 medium zucchini cut into ¼ inch slices 1 medium yellow squash cut into ¼ inch slices 1 red bell pepper, large dice 1 green bell pepper, large dice 5 whole san marzano plum tomatoes (or two fresh tomatoes, diced) 3 oz tomato paste Kosher salt and freshly ground black pepper, to taste 1 tbsp. chopped fresh basil leaves 1 tbsp. chopped fresh flat-leaf parsley
Ratatouille (serves 6)
