Ratatouille

The green tomatoes I picked have turned red on our kitchen counter. They looked perfect for cooking and baking, so I decided to make ratatouille. Any vegetables you have in your fridge would go great with the ripe tomatoes. I baked them with olive oil and balsamic vinegar, and cooked on the stove top with some tomato paste. 

Cook with your favorite herbs

Ratatouille

3 ripe tomatoes, cut in quarters
1 medium onion, cut in bite size
4-5 small Japanese eggplants
2 stalks, celery
1 yellow squash
1 zucchini
2 parsnips
1 package, mushroom
2 cloves garlic, smashed
1 sprig, rosemary
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp brown sugar
2 tsp tomato paste
1 Tbsp olive oil
2 tsp balsamic vinegar
1/2 cube of chicken bullion
Salt and pepper to taste

Coat the vegetables with olive oil, balsamic vinegar, herbs, crumbled chicken bullion, sugar and salt and pepper and bake at 375 for 45 minutes. There will be some liquid coming out of the veges, transfer the veges to the sauce pan, add tomato paste and cook off the excess liquid. 


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