Big Batch Heirloom Ratatouille

Heirloom Tomato Ratatouille Nicoise w/ zucchini flower, chèvre de provencal, tomato broth & fresh herbs de Provence,

(yields 20 portions)

3 Small Thai style eggplants (split & salted)

20 Zucchini Blossoms

¼ cup Nicoise Olives

3 Petit Crookneck Squash (split & salted)

3 Petit Gold Bar Zucchini (split & salted)

5 Padron or Shisito peppers (whole fire roasted & peeled)

3 French Racing Onions (confited in EVOO)

20 Small Summer Tomato’s (Blanched, peeled & seeded. Reserve peels & seeds for broth)

2 cup Fresh Herbs De Provence (bush basil, thyme, rosemary, lavender & parsley picked & thinly sliced)

1cup Petit Wood Ear Mushrooms (small diced & blanched)

¼ # Chèvre de Provencal (like Bannon)

2 qt Brodo (pasta water fortified with vegetables & cheese rinds)

2 Tbsp Local Cultured Butter

4 Tbsp Toasted Bread Crumbs

2 Tbsp House Made Provencal Red Wine Vinegar (or highest quality you can afford)

4 Tbsp Cold Pressed Extra Virgin Olive Oil (new harvest or highest quality you can afford)

tt Salt & Pepper

1 case EVOO for deep-frying

How To Make:

The simplicity of this recipe is a foil for how much of a showstopper this dish is, a seemingly mundane dish elevated by the quality of its components & proper cooking technique. This recipe relies on the high quality sourcing of tasty local ingredients.

In a mixing bowl combine eggplant, squash, zucchini, ¾ of the tomato, ¾ of the onion, ½ of the herbs, ½ of the vinegar, EVOO and S&P. Preheat grill to medium high heat & grill vegetables until just cooked through or warmed up. (approximately 10 minutes for zucchini, squash, eggplant; 5 minutes for tomato & onion)

In a large heavy bottomed sauce pan heat up brodo, tomato seeds, tomato peels, ¼ of the onion, ¼ of the tomato & ¼ of the fresh herbs de Provence. Allow these ingredients to get to know each other over medium heat for 15 minutes. Place tomato mixture in a vita-prep and add remaining red wine vinegar & add butter.

Return tomato broth to sauce pan add all grilled vegetables & remaining fresh herbs de Provence. Stir and allow to rest.

To serve spread chèvre along the bottom of a pasta bowl, pour tomato & vegetable mixture over top. Garnish dish with breadcrumbs & EVOO.


This recipe is the property of Chef Jonathon Sawyer

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