Ratatouille Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
1 large zucchini (about 12 oz), peeled and roughly chopped1 small (about 8 oz) eggplant (ideally Sicilian), peeled and roughly chopped1 red bell pepper, seeded and roughly chopped1 green bell pepper, seeded and roughly chopped2 1/2 lbs fresh tomatoes*, roughly chopped1 head roasted garlic (about 1/2 cup cloves)2 tbsp olive oil1 large sweet onion, grated1 tsp fennel seeds1/2 tbsp coarse-ground black pepper1 tbsp sea salt1/4 tsp nutmeg2 tbsp fresh thyme leaves1 tbsp dried parsley (or 2 tbsp minced fresh Italian parsley)2 tbsp fresh lemon juice
Place zucchini, eggplant and peppers into a food processor and pulse to finely dice. Pour into a bowl and set aside.
Add tomatoes and garlic to the food processor (no need to clean) and puree until completely smooth.** Set aside.
Heat oil in a large, heavy pot over medium heat and add the onion. Cook, stirring occasionally, until the onion turns golden - about 5 minutes.
Add the diced vegetables, fennel seeds, pepper and salt and cook until vegetables soften - about 10 minutes.
Stir in the tomatoes, nutmeg, thyme and dried parsley (if using fresh, add at the end).
Bring to a boil, then reduce heat and simmer, loosely covered, for 3 hours.
Remove from heat, stir in the fresh parsley and lemon juice and adjust seasoning.
If canning, process 20 minutes in a waterbath. Otherwise store in the fridge for 1 week or freeze up to 3 months.
Serving Size: Makes about 9 1/2 cups, 19 (1/2 cup) servings
Number of Servings: 19
Recipe submitted by SparkPeople user JO_JO_BA.
Add tomatoes and garlic to the food processor (no need to clean) and puree until completely smooth.** Set aside.
Heat oil in a large, heavy pot over medium heat and add the onion. Cook, stirring occasionally, until the onion turns golden - about 5 minutes.
Add the diced vegetables, fennel seeds, pepper and salt and cook until vegetables soften - about 10 minutes.
Stir in the tomatoes, nutmeg, thyme and dried parsley (if using fresh, add at the end).
Bring to a boil, then reduce heat and simmer, loosely covered, for 3 hours.
Remove from heat, stir in the fresh parsley and lemon juice and adjust seasoning.
If canning, process 20 minutes in a waterbath. Otherwise store in the fridge for 1 week or freeze up to 3 months.
Serving Size: Makes about 9 1/2 cups, 19 (1/2 cup) servings
Number of Servings: 19
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 43.1
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 342.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.2 g
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