Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
I was going to devote this post to explaining my absence of posting last week – but – it’s TOMATO SEASON and I just made the most fabulous Ratatouille I ever made or tasted. What made it so special were the amazing, home grown, organic tomatoes my friend Irwin grew in his garden in The Hamptons. This recipe couldn’t wait until next week or the week after because now is when you can get fabulous local tomatoes too.
I have been making Ratatouille since I graduated from college and got my first apartment. To give you a sense of how long ago that was, let me say that my very large studio apartment with separate kitchen in Greenwich Village rented for $140/month. My favorite story about that apartment was when my father’s uncle, Walter, who was close to 80 at the time, was visiting from Argentina he entered my apartment and announce that now he had been here twice. I assured him that it was only his first visit – but he retorted – “yes, my first and my last!” (did I mention it was a 5th story walk-up?)
But back to Ratatouille. I usually put a little vermouth or wine in my recipe and, if necessary, some sugar and even tomato paste (that’s when the tomatoes are not perfection), but just to give you a hint about what I’ve been so busy doing – I’ve been on the Whole30 – a very strict paleo routine. This plan eliminates every speck of sugar and alcohol so when I sat down to write this version (there are others in one or two of the books I’ve written) I was worried the end result wouldn’t be as good as my usual recipes. Imagine how delighted I was when the recipe came out sheer bliss – even better was using it as a nest for my poached eggs for breakfast.
This recipe is written a little less exactly than I usually like because, once again, all the cooking times and ingredients will vary depending on how ripe and sweet your tomatoes are. Just use the photos as a guide to see what the mixture should look like at the various cooking stages.
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