I know that marrow is not a classic vegetable for a ratatouille but I had some left over filling from some baked marrow the other day and I sauted it in a pan as a quick side to my lunch.
It was so delicious I decided to turn it into a Marrow Ratatouille.
Contrary to the way of making a classic ratatouille, I cooked it slowly all together, and then reduced down the sauce so that it had a rich vibrant taste alongside the sweetness of the tomatoes and marrow.
(I used cherry tomatoes and left their skins on but if you don’t like skins in your ratatouille you can use larger tomatoes and remove the skins first).
- 2 white onions, chopped
- 3 shallots, chopped
- 1 large salad onion, sliced
- 4 cloves garlic, minced
- one small marrow, peeled and diced
- 200g cherry tomatoes, halved
- 2 tbs olive oil
- 1 tablespoon pesto (optional)
- handful thyme
- handful basil, chopped
- freshly ground black pepper
- salt to taste
- 1 pint water (or stock)
- Place all the chopped vegetables into a bowl
- Drizzle with 1 tablespoon of olive oil, the pesto, herbs garlic and black pepper and mix until the vegetables are well coated
- Season with salt, cover, and leave in the refrigerator for minimum 30 minutes for flavours to infuse
- Heat a tablespoon of oil in a heavy bottomed pan over a medium heat and when hot, tip in the vegetables
- Allow to cook down for 20 minutes, add the water, cover and simmer for a further 40 minutes
- Remove the lid and turn to a high heat to reduce down the stock, stirring occasionally.