Rustic Ratatouille- WFC 2020 1st Place Winner (Hot Tomato Category)
Ingredients
2 Yellow Zucchini Squash
2 Green Zucchini
2 Chinese Eggplants
4 Roma Tomatoes
1 Can Red Gold 28 oz. Whole Peeled Tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Onion, diced
4 cloves garlic, minced
Fresh Basil
Fresh Parsley
Fresh Thyme
Olive Oil
Salt
Pepper
8 oz Fresh Genoa Salami
8 oz Fresh Pepperoni
Ricotta Cheese
Directions
• Heat oven to 375 degrees
• Slice zucchini, yellow squash, Chinese eggplant and roma tomatoes into 1/8 inch slices.
• Begin to prepare sauce by heating deep sauce pan. Dice onion and cook in pan until tender and translucent. Add minced garlic and cook until aromatic. Add diced red pepper and yellow pepper and cook until softened. Add 1 can of Red Gold 28oz whole peeled tomatoes. Crush tomatoes until sauce-like consistency and stir other ingredients together evenly in the sauce. Cover pan and allow to simmer on low heat for 8 minutes.
• Pour sauce into bottom of oven-safe dish covering entire bottom by ¼ to ½ of an inch.
• Starting at the outer edge of the dish, create a colorful circular pattern by placing alternating slices of yellow squash, eggplant, tomatoes, folded pepperoni and folded salami standing upright and forming circles inside one another to fill entire dish.
• In a separate dish combine 3 tbsp olive oil, dash of salt, dash of pepper, 1 tbsp chopped parsley, 2 tbsp chopped basil, ½ tbsp thyme and 1 tsp minced garlic. Mix thoroughly until combined.
• Brush mixture liberally over the entire dish.
• Return dish back to the oven and cover with foil cooking for roughly 40 minutes. Remove foil and cook for an additional 20 minutes until hot and bubbly.
• Remove dish from oven and allow to rest for 5 minutes.
• Add dollops of ricotta cheese on top of the dish and garnish with chopped Italian parsley.
Serve warm. Bon Appetit!!
