Created by Chef Christian Masse, Allez!
Pair with: Miraflores Pinot Grigio or Rosé
Small, round vine ripe tomatoes
4 oz. salted pork
3 medium zucchini, diced into 1 inch cubes
1 red bell pepper
3 medium size yellow squash, diced into 1 inch cubes
1 green bell pepper, diced into 1 inch cubes
1 small eggplant, diced into 1 inch cubes
1 lb. diced tomatoes (fresh)
2 oz. chopped garlic
2 oz. chopped onions
3 tablespoons olive oil
Fresh Herbs: 1 sprig fresh rosemary, 1 sprig fresh thyme, (you may substitute dried Herbes de Provence), 6 large leaves basil
Optional: pine nuts, cheese (feta or goat)
Cut salt pork into 1-inch cubes, using large sauté pan, put olive oil and salt pork into pan and brings to high heat, and cook until golden brown. Add onions and garlic, and sauté to a golden brown color. Add tomatoes, and herbs, cook for about 5 minutes. Add the remaining chopped vegetables, then stew at medium heat until liquid is reduced, stirring frequently. Do not cover. Adjust seasoning to taste. Refrigerate about 1 hour.
Directions for tomatoes:
Cut off tops of tomatoes, set aside. Hollow out center of tomato with a melon baller or spoon. Sprinkle finely ground sea salt into center, set upside down on a paper towel to drain.
When the ratatouille is cooled, use a small scoop to fill the tomatoes, and add cheese, if desired. Replace the top. Keep chilled until ready to use.
Note: This dish makes a nice appetizer but could also be served in a larger tomato as a lunch dish or a light dinner.