Thomas Keller Ratatouille Recipe

Place pepper halves on a foil-lined sheet cut side down.

Thomas keller ratatouille recipe. Trusted Results with Thomas keller s ratatouille recipe. Recipe adapted from New York Times. Serve cold or reheat in.

Pour tomato puree into bottom of an oval baking dish approximately 10 inches across the long way. Bake until vegetables are tender when tested with a paring knife about 2 hours. Recipe for Thomas Keller s Ratatouille.

Combine oil garlic and onion in medium skillet over low heat until very soft but not browned about 8 minutes. So the minute I saw Thomas Keller s recipe for his Vinaigrette in Food and. Directions Bring a medium saucepan of water to a boil.

First lets make the Piperade. Using a paring knife peel and discard the tomato skins and set the tomatoes aside. Peel and chop finely.

1 cup tomato puree such as Pomi 2 tablespoons olive oil divided 1 small eggplant 1 small zucchini 1 small yellow squash 1 red bell pepper fresh thyme Salt and pepper Lets get going. Prepare an ice bath. Combine 2 tablespoons olive oil 1 teaspoon garlic and onion in medium skillet over low heat until very soft but not browned about 8 minutes.

Uncover and bake for 30 minutes more. Ratatouilles Ratatouille As envisioned by Smitten Kitchen 12 onion finely chopped 2 garlic cloves very thinly sliced 1 cup tomato puree such as Pomi 2 tablespoons olive oil divided 1 small eggplant my store sells these Italian Eggplant that are less than half the size of regular ones. Here is the recipe.