DICE TOMATOES RECIPES

Name: Ratatouille
Prep time: 29 min
Cook time: 39 min
Total time: 1 h 9 min
Yield: 8
Cuisine: French
Ingredients: 3 tablespoon olive oil, plus more as needed; 1 medium eggplant, peeled, cut into medium (½-inch) or large (¾-inch) dice; salt as needed; 1/2 large onion, small dice; 1-2 green or yellow bell peppers, cut into medium (½-inch) or large (¾-inch) dice; 2 medium summer squash (zucchini, golden squash, etc.), cut into medium (½-inch) or large (¾-inch) dice; 2-4 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes or 4 to 6 fresh tomatoes, cut into medium dice (½-inch); 1-2 tablespoon fresh herbs (thyme, oregano, basil, herbs de provence, etc., or a mix), or 1 ½ teaspoons dried; freshly ground black pepper

WHAT TO DO WITH SUMMER’S BOUNTY OF TOMATOES, ZUCCHINI A…

What to do with summer’s bounty of tomatoes, zucchini a… image

Typically — but not exclusively — ratatouille consists of roughly equal amounts of eggplant, zucchini and bell pepper, flavored with onion, garlic and herbs. Tomato is added in direct proportion to the cook’s tastes. What sets apart the various ratatouille-ish treatments are the choice of vegetables, the size and shape of the cuts, and the method of cooking. Feel free to use whatever variety of these vegetables you like and don't get too hung up on having equal portions of each. This recipe is by James P. DeWan and was originally published in The Chicago Tribune.

Provided by THEDAILYMEAL.COM

Total Time 1 hours 9 minutes59S

Prep Time 29 minutes59S

Cook Time 39 minutes59S

Yield 8

Number Of Ingredients 10

Ingredients

3 tablespoon olive oil, plus more as needed
1 medium eggplant, peeled, cut into medium (½-inch) or large (¾-inch) dice
salt as needed
1/2 large onion, small dice
1-2 green or yellow bell peppers, cut into medium (½-inch) or large (¾-inch) dice
2 medium summer squash (zucchini, golden squash, etc.), cut into medium (½-inch) or large (¾-inch) dice
2-4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes or 4 to 6 fresh tomatoes, cut into medium dice (½-inch)
1-2 tablespoon fresh herbs (thyme, oregano, basil, herbs de provence, etc., or a mix), or 1 ½ teaspoons dried
freshly ground black pepper

Steps:

Step 1: Heat a heavy bottomed skillet or stock pot over medium high heat. When hot, add 3 tablespoons oil and let heat, about 15 seconds. Add 1 diced eggplant, season with salt, and saute until tender, 5 to 7 minutes. Remove to a bowl.
Step 2: Add more oil if needed, then add 1/2 diced onion and 1-2 diced peppers; saute until onions are just starting to color and peppers are tender, about 2 minutes.
Step 3: Add 2 diced squash; saute until tender, about 3 minutes.
Step 4: Add 2-4 cloves minced garlic; saute until fragrant, about 30 seconds.
Step 5: Stir in half a can of tomatoes and reserved, cooked eggplant along with 1-2 tablespoons herbs, salt to taste and several grinds of pepper. Add remaining tomato if you want and when liquid starts to bubble, reduce heat and simmer to blend flavors, about 10 minutes.
Step 6: Check seasoning, then serve immediately or hold, refrigerated, up to 5 days. May be served hot or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 118 calories, SugarContent 8 g, FatContent 6 g, CarbohydrateContent 17 g, FiberContent 5 g, ProteinContent 3 g, SaturatedFatContent 0.8 g, SodiumContent 619 mg

SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES

Succulent lamb stew | Jamie Oliver recipes image

Total Time 2 hours 6 minutes

Yield 6

Number Of Ingredients 5

Ingredients

½ a bunch of fresh rosemary (15g)
800 g lamb shoulder bone out
150 g mixed-colour olives (stone in)
1 x 280 g jar of silverskin pickled onions
2 x 400 g tins of plum tomatoes

Steps:

1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

Nutrition Facts : Calories 398 calories, FatContent 29.6 g fat, SaturatedFatContent 12.2 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre

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1. Preheat the oven to 170ºC/325ºF/gas 3.
2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
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WHAT TO DO WITH SUMMER’S BOUNTY OF TOMATOES, ZUCCHINI A…

Typically — but not exclusively — ratatouille consists of roughly equal amounts of eggplant, zucchini and bell pepper, flavored with onion, garlic and herbs. Tomato is added in direct proportion to the cook’s tastes. What sets apart the various ratatouille-ish treatments are the choice of vegetables, the size and shape of the cuts, and the method of cooking. Feel free to use whatever variety of these vegetables you like and don't get too hung up on having equal portions of each. This recipe is by James P. DeWan and was originally published in The Chicago Tribune.
From thedailymeal.com
Reviews 4.5
Total Time 1 hours 9 minutes59S
Cuisine French
Calories 118 calories per serving

Step 6: Check seasoning, then serve immediately or hold, refrigerated, up to 5 days. May be served hot or at room temperature.

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4. Preheat the oven to 180ºC/350ºF/gas 4.
5. For the salsa, roughly chop the tomatoes, trim and finely slice the spring onion, then pick and roughly chop the coriander leaves. Combine with the lime juice, then season carefully to taste.
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