Raw Ratatouille with yellow tomato puree

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I was so pleasantly surprised on how fresh and flavourful this Raw Ratatouille turned out! Between my Sole Food Farm share and the community garden plot, and with Jay out of town, I had more tomatoes than I knew what to do with. I froze a bunch to make sauce later this year, and still had beautiful heirloom and sunburst tomatoes left that were screaming to be enjoyed fresh. Being that I’m not really a fan of raw tomatoes (I know, I know, how can a vegan not like raw tomatoes?!), I had quite the challenge ahead of me.

I am happy to report that I ate the whole thing in about a day and a half and will make it again in the future!

Ingredients:

1 small zucchini

1 medium pattypan squash

1 small pepper (yellow, green or red)

2 small heirloom tomatoes

For the Yellow Tomato Puree:

1/2 cup baby sunburst tomatoes

3 tbsp  extra virgin olive oil

2 tbsp water

1 tsp sea salt

1 tsp maple syrup (optional)

1-2 cloves garlic

1 tbsp fresh thyme leaves

Method:

Using a mandolin, thinly slice the tomatoes, squash, zucchini and pepper about 1.5 mm thick. Layer in a circular fashion, alternating vegetables in a pie plate or other round shallow dish.

Place the puree ingredients in a blender and puree until smooth and somewhat creamy looking. Pour sauce over vegetables and give the dish a light shake back and forth to let the sauce make its way down the layers to the bottom. You could also do one layer, pour half the sauce, second layer, then the rest of the sauce.

Let refrigerate for about 30 minutes so the delicious sauce can be absorbed by all the raw veggies.

Enjoy these last few weeks of summer, stock up and freeze 🙂

~The Vegan Project

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