Summer Vegetable Ragout Recipe
Ingredients
| Ripe tomatoes | 10 | |
| Olive oil | 8 Tablespoon | |
| Garlic | 4 Clove (5gm), crushed | |
| 4 carrots, cut into batons | ||
| Thyme sprigs | 6 | |
| Bay leaves | 4 | |
| 300 ml/1/2pt white wine | ||
| 1kg/2lb 4 oz bags frozen petit pois | ||
| Spring onions | 3 Bunch (100gm), sliced | |
| 2 x 280 g jars artichoke hearts, drained | ||
Directions
MAKING
1. Over the tomatoes pour boiling water, leave for 2 minutes, then drain and peel off the skins.
2. Quartering the tomatoes, scoop out the seeds and chop into small cubes.
3. In a pan, heat the oil and add the garlic and carrots, then gently fry for 5 minutes.
4. Put in the tomatoes, thyme, bay and wine.
5. Let it cook, uncovered, until the wine is reduced for around 5 minutes.
6. Put in the peas, onions and artichokes, cover and simmer for 8-10 minutes.
SERVING
7. Dish out into deep dish plates and serve with crusty bread.
1. Over the tomatoes pour boiling water, leave for 2 minutes, then drain and peel off the skins.
2. Quartering the tomatoes, scoop out the seeds and chop into small cubes.
3. In a pan, heat the oil and add the garlic and carrots, then gently fry for 5 minutes.
4. Put in the tomatoes, thyme, bay and wine.
5. Let it cook, uncovered, until the wine is reduced for around 5 minutes.
6. Put in the peas, onions and artichokes, cover and simmer for 8-10 minutes.
SERVING
7. Dish out into deep dish plates and serve with crusty bread.
Chef
