Baked Potatoes with Ratatouille Recipe
Take this version of ratatouille with a grain of salt. It’s hardly authentic but it is based on a ratatouille that’s served with baked potatoes at one of my favourite steakhouses.
Tim wasn’t all that excited about the meal but his reaction was “this tastes surprisingly more delicious than it looked!”
Bake the potatoes in the oven (I just prick them all over and throw them in a hot oven for 2 hours so the skin is nice and crispy) until tender. You can prepare the ratatouille in that time.
- 1 tbs oil
- 2 carrots
- 2-3 celery sticks (optional)
- 2 zucchinis
- 3-4 cobs of corn, kernals stripped
- 1 red onion
- 3 cloves garlic, minced
- 3 heaped tablespoons tomato paste
- 1 cup tomato passata (or chopped tinned tomatoes if you like)
- 2 cups chicken or vegetable stock
- 2 tablespoons dried oregano
You could add some capsicum too, I’ve just gone off it lately so I don’t use it much anymore.
Dice all your vegetables and heat the oil in a heavy based saucepan.
Throw all the vegetables and the garlic in the pot and stir well. Sweat down over medium heat for about 10-15 minutes, making sure they don’t catch and colour.
Add the oregano and stir well to combine. Cook for a minute or two. Add the tomato paste and stir well. Cook for 5 minutes, stirring frequently, until the raw smell has cooked out of the paste.
Add the cup of passata. Stir to combine, then add the stock.
Turn the heat down to low and simmer until the mixture is thick. To test the consistency, lift up a spoonful and turn it on it’s side. It should hold for a second before slipping off in a blob. If it sticks too much, add more liquid. If it slides off easily it needs to cook down more.
When the potatoes are ready, cut them open and put a bit of grated tasty cheese in the middle. Throw them back in the oven to melt slightly. To serve, top with the ratatouille and a dollop of sour cream.