The last red tomato in the patio pots.
I'll pick the green ones tomorrow and let them ripen on the window still. We didn't get many but they were pretty good. The local farm stand filled in nicely.
Time for a little ratatouille. I guess you could call this "pre-touille."
And "post-touille." OK, it was funnier when I thought of it than it looks in print. The ratatouille was very tasty and I wish I had made more. There was barely enough to freeze for another meal.
Recipe: Catatouille (OK, so I can't let go of the touille part)
1 large onion
1 clove of garlic
1 or 2 sweet red peppers
2 green frying (Italian) peppers
1 large or 2 small zucchini
1 yellow squash
1 med eggplant (I peel part of it but not all)
2 or three cans of Hunts Fire Roasted tomatoes (fire roasted is more important than brand - Muir Glen is also good. Regular size - you can see them in the before picture.
A bit of good olive oil.
Salt & pepper, and I like to add some cumin & a bit of sweet curry powder. It smells like autumn to me. I also add basil from the garden and sometimes a bit of oregano but go easy or it will taste like spaghetti sauce.
Chop everything into 1/2 to 3/4 inch dice - even size - and start the onion with a little oil, stirring it till it wilts and just start to brown. I use a Le Creuset 7 qt "French" oven pot. It's my absolute favorite pot! After the onion is on it's way, I add the garlic making sure it doesn't burn and get bitter. Then I add the peppers; stir them around a bit until they have a minute to mingle with the onions and garlic. Then the squash and eggplant hop in and heat up while I open the cans of tomatoes. Start with two cans of tomatoes (or one 28 oz). You don't want to it be stewed tomato soup. If I'm willing to part with any of my garden tomatoes, I'll put one of those in as well. Add your chosen spices and simmer low and slow. Taste after 45 minutes or an hour. 1 point for 2 cups on Weight Watchers, if you care.
I really wish I made more!