Provencal Raito Recipes

RATATOUILLE PROVENCALE

Steps:

• Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
• Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

PROVENCAL RAITO

Steps:

• 1. Heat the oil in a large, heavy-bottomed casserole over low heat and add the onions. Saute stirring frequently, until the onions begin to brown, about 20 minutes.
• 2. Add one of the garlic cloves and saute with the onions, stirring, until the garlic just begins to color, about one minute.
• 3. Add the cloves and wine. Raise the heat to medium high and bring to a boil. Boil for 5 minutes.
• 4. Add remaining garlic, water, tomatoes, bay leaf, herbs, 1/2 teaspoons salt and pepper. Bring back to a boil.
• 5. Reduce heat to low and simmer uncovered for 1.5 hours, stirring from time to time. The mixture should be thick and reduced by about half. Most but not all of the liquid will have evaporated. Remove from heat.
• 6. Remove the cloves and bay leaf and discard. Put the sauce through a food mill with the fine blade or food processor.
• 7. Return to the pot and stir in olives and capers. Heat through over medium heat for about 15 minutes. Taste and adjust salt and pepper. Just before serving stir in parsley.
• ** Note this sauce can be refrigerated for 3 days or frozen.