Enjoy September’s harvest with a slow cooker Ratatouille!
I missed picking the courgettes before we went away to Harrogate Flower Show last week and I’ve suddenly got marrows rather than courgettes! The greenhouse is mass producing tomatoes, peppers and aubergines right now so I have of course the perfect mix for ratatouille. I didn’t have much time after the show to spare for elaborate dishes so I got out my old slow cooker for this easy recipe.
Easy slow cooker ratatouille
The amounts of each veg is variable – I just use what I have to fill the slow cooker!
Glug of oil
1 onion, cut into 2cm pieces
3-4 cloves garlic crushed
2 tbspns tomato paste
1/3 cup stock
2 peppers, cut into 2 cm pieces
1 chilli (optional) diced
2-3 courgettes, thickly sliced ( I used chunks of peeled marrow!)
8-12 tomatoes, depending on their size
Mixed herbs – I used mostly marjoram
S&P
Cornflour
- Heat the oil in a frying pan and gently cook the onion whilst you’re chopping the rest of the veg.
- Cut the tomatoes in half and scoop out the seeds and discard. Chop the tomatoes roughly into chunks
- Add the garlic to the onion then stir through the tomato paste
- Put all the chopped veg into your slow cooker and add the onion mixture. Stir together adding in the herbs and S&P and an extra glug of olive oil
- Leave to cook for 3-5 hours on low or 5-7 on high
- Tip – I often put a tea towel under the lid half way through cooking time so the mix isn’t too runny
- At the end of cooking stir through and if you like the sauce to be thicker add in a good teaspoon of cornflour mixed with a teaspoon of water. Stir through then leave to cook on high for a few minutes till thickened a little.
- Batch up into freezer bags, seal, label and enjoy with pasta of simply with a chunk of crusty bread!
