Lately we have been eating lots of Ratatouille, actually it has been lurking its way in on our weekly menu several times in a row now. This is something totally new, I think I can remember Kuteer making ratatouille only once in our 8 years before coming to Ibiza. So it’s quite a big thing as you can imagine. And why this ratatouille “obsession”?
I’m quite sure it’s the “twist” Kuteer have come up with – serving it with a pummarola. So you might wonder, what is a pummarola? It is the mother of all Neapolitan tomato sauces and it is absolutely delicious! Made with ripe tomatoes and fresh basil. Pummarola is often served as a simple spaghetti dish but it is also used as a base for an endless number recipes in Italy.
Serving a baked ratatouille with this fragrant tomato sauce makes it really juicy and simply irresistible – and I tell you, we are hooked!
This dish super easy to make and the key is good quality vegetables and using lots of fresh herbs. If you don’t have your own little “fresh herb garden” at home I definitely recommend getting one. It doesn’t mean you need an actual garden, a corner of the balcony or the kitchen window works just fine. But believe me when
I say Kuteer says, fresh herbs takes your cooking to a whole other level!
The first thing we did after moving into our new home was to jump in the car and drive to the nearest garden centre. We got the basics – rosemary, thyme, sage, lavender and mentha. The rosemary Kuteer picked out was the size of a 2-year old, I’m not kidding…
Enough said about tomato sauce and herbs. Now, let’s get cooking.
Baked Ratatouille with Pummarola
For the ratatouille
1 medium eggplant
2 small zucchini
2 medium carrots
1 red pepper
3 ripe tomatoes
1 red spring onion
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
½ tablespoon Herbes de Provence (dried)
½ tablespoon of oregano (dried)
1 tablespoon fresh parsley, chopped
1 garlic clove
3 tablespoons extra virgin olive oil
Salt and pepper to taste
For the pummarola
400 g ripe tomatoes
⅓ red spring onion
½ garlic clove
5 fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 170°C / 340°F. Cut the eggplants into chunks (2×2 cm) and leave them in a bowl covered with salted water for 30 min. Then rinse and dry.
Cut the zucchini, carrots, red pepper, tomatoes and the spring onion into chunks (2×2 cm).
In a bowl, mix all the ingredients together except the garlic and then spread them in a baking tray. Place the garlic clove, unpeeled, in one of the corners of the tray (when baked, it will go into the pummarola).
Bake for 30-35 minutes.
Cut the tomatoes into chunks and the red spring onion in thin slices.
Place a sauce pan on medium heat and add the olive oil. When warm, add the tomatoes, onion, garlic and salt. When it starts simmering add the fresh basil leaves and let it simmer until completely mashed.
Pass the sauce through a sieve into a large bowl and add freshly grinded pepper. When the ratatouille is ready, take the unpeeled garlic clove (that you had put in a corner of the baking tray), peel it and mash it before you add it to the sauce.
Mix the pummarola with the baked ratatouille and serve with a drizzle of olive oil on top and a slice of freshly roasted bread.
We’d love to see your Ratatuille! Share your Foodie Awareness inspired recipes on Instagram with the hashtag #foodieawareness & you might find your picture featured on our Instagram!