by Susan Hanna
Serves 4.
This ratatouille recipe from Style at Home is a great way to use up the tomatoes and zucchini in your late-summer garden. I also added some leftover eggplant. Use a canned or jarred pasta sauce, your favourite homemade version, or make this one from Mario Batali.
Avoiding Additives and Preservatives
If you use a purchased tomato sauce, check it for preservatives. Make sure your dried herbs don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For A Recipe.
Ingredients:
- ½ cup (125 ml) pasta sauce
- 1 tbsp (15 ml) tomato paste
- ¼ tsp (1 ml) each dried oregano and pepper flakes
- 2 small green or yellow zucchini sliced ⅛-inch thick (0.32 cm)
- 1 tbsp (15 ml) extra-virgin olive oil
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) pepper
- 1 small plum tomato sliced ⅛-inch thick (0.32 cm)
- 2 tbsp (30 ml) thinly sliced fresh basil
Preparation:
Preheat oven to 425 F (210 C). Spread pasta sauce in bottom of 5- cup (1.25 L) oval casserole dish. Stir in tomato paste and half of oregano and hot pepper flakes.
In large bowl toss together zucchini, tomato, oil, salt, pepper and rest of dried spices.
Arrange zucchini and tomato slices in casserole dish in overlapping, concentric circles. Bake until the sauce is bubbling and the zucchini is tender, about 20 minutes. Sprinkle with basil before serving.
From Style at Home
