This is my basic Ratatouille recipe
500g carton of tomato passata (sieved tomatoes). A tin of chopped tomatoes can be used if you like
1 x courgette, thickly sliced
4-6 x tomatoes (quantity depends on size), deseeded and chopped into quarters
200g tin of garden peas
1 x red pepper, deseeded and chopped into large pieces
1 x large onion - preferably a red onion but a white one will do, chopped into large slices
1 x clove of garlic, finely chopped
1 x red chili, deseeded & finely chopped or a pinch of chili flakes
salt & pepper to taste
- Heat oil in a large casserole dish. Add the garlic & chili / chili flakes and allow them to sweat for 10 minutes on a low heat.
- Add the pepper, onion and courgette. Season with salt and pepper, stir and cook for a further 10 minutes with the lid on.
- Pour in the tomato passata, chopped tomatoes & peas, stir and check the seasoning. Cook for a further 5 minutes.
- Stir in the basil just before turning off the heat, then serve.