Subj : Melissa Clark Top 50 - 2
To   : All
From : Dave Drum
Date : Wed Sep 25 2024 05:49 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ratatouille
Categories: Vegetables, Squash, Herbs
     Yield: 9 servings

     4 cl Garlic
     2 md White onions
     3 md Zucchini
     2 md Eggplant
     3    Red bell peppers
     3    Sprigs fresh rosemary
     6    Sprigs fresh thyme
     1 c  Olive oil; more as needed
     2 lg Heirloom or beefsteak
          - tomatoes
     2 sm Bay leaves; ripped in half
 1 1/2 ts Fine sea salt; more as
          - needed
          Fresh ground black pepper

 Heat oven to 350ºF/175ºC.

 Prepare the vegetables: Smash and peel 3 garlic cloves,
 reserving the 4th. Halve onions through their roots, and
 slice halves into 1/4" thick pieces. Slice zucchini into
 1/4" thick rounds. Cut eggplant into 1" cubes or spears.
 Seed peppers, and cut them into 1/4" thick strips.

 Spread each vegetable on a separate rimmed baking sheet
 (use extra sheets as necessary). Add the 3 cloves of
 smashed garlic to the onion pan. Add 1 sprig rosemary
 and 2 sprigs thyme to each of the pepper, eggplant and
 zucchini pans. Sprinkle salt lightly over vegetables.
 Drizzle 3 tablespoons olive oil on each of the pans.

 Place all the pans in the oven (or work in batches if
 they don’t fit at once). Cook until vegetables are very
 tender and lightly browned at the edges. This will take
 about 35 to 40 minutes for the peppers (their skins
 should shrivel), 40 to 45 minutes for the eggplant and
 zucchini (the eggplant should crisp slightly and the
 zucchini should be well cooked, so let them go 3 to 5
 minutes longer than you normally might), and 60 to 65
 minutes for the onions. Don’t worry about the vegetables
 being pretty; they will meld into the ratatouille. Shake
 or stir the pans every 15 to 20 minutes or so,
 especially the onions.

 In the meantime, prepare the tomatoes: Bring a large pot
 of water to a boil. Add tomatoes and blanch until the
 skins split, about 10 seconds. Use a slotted spoon to
 quickly transfer the tomatoes to a bowl filled with ice
 water.

 Using a paring knife, peel the cooled tomatoes (the
 skins should slip right off). Halve tomatoes across
 their equators. Set a sieve over a bowl. Working over
 the bowl, use your fingers to seed the tomatoes, letting
 the seeds catch in the sieve and the juice run into the
 bowl. Discard seeds but save juices. Dice tomatoes and
 add to the reserved juices in bowl.

 Finely grate or mince remaining garlic clove. Add garlic
 to tomatoes along with bay leaves and a large pinch of
 salt. Set aside.

 Once vegetables are done cooking, combine them on one
 baking sheet or a large shallow baking dish and add
 ingredients from tomato bowl. Toss well. Vegetables will
 be stacked, and that’s O.K. Cover generously with olive
 oil, using remaining ¼ cup oil or more, and sprinkle
 with salt. Everything should have a good coat of oil,
 but should not be drowning in it. Cook at least 1 hour,
 stirring every 15 to 20 minutes, until vegetables are
 very tender and imbued with juices and oil. Add salt and
 pepper to taste, then serve warm, or let cool.

 By: Melissa Clark

 Yield: 8 to 10 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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