Ingredients
- 2 shallots
- 3 celery stalks
- 2 carrots
- 1 yellow pepper
- 2 red peppers
- 1 red chili
- 1 green chili
- 1 can of good quality chopped tomatoes
- 10 flat parsley leaves
- 8 basil leaves
- 3 sprigs of thyme
- Salt and freshly ground pepper
Tomato sauce base
- 2 green courgettes
- 2 yellow courgettes
- 2 aubergine
- 5 good quality tomatoes
- Other vegetables optional
Vegetables
- Snøfrisk® Natural
To serve
Here is how you do it
Preheat the oven to 250°C.
Peel and finely chop the shallots, celery, garlic, thyme and carrots. Add butter and olive oil to the saucepan and cook on low to medium heat. When softened, add tomatoes and turn down to low heat. While the sauce is cooking, roast the peppers and chilis in the oven until charred. Transfer to a bowl, cover with foil and let them rest for 10 minutes. Peel and remove the seeds, roughly chop and add the peppers and chilis to the tomato sauce. Let the sauce cook with for an additional 5-10 minutes. Add chopped parsley and basil. Then take the sauce off the heat and mix in a blender until smooth. The result should be a pretty thick sauce.
Add the tomato base to a pan or casserole and make an even layer. Cut the courgettes, aubergine and tomatoes into 3mm slices and overlap nicely on top of the tomato base. Mix a little olive oil with fresh herbs and chopped garlic, and sprinkle over the ratatouille.
Cover with tin foil and bake in the oven for 2 hours at 140°C. Remove tin foil while you raise the oven temperature to 180°C and roast the ratatouille for extra flavour. Sprinkle Snøfrisk® on top of the dish and serve.
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