So - my love affair with tomatoes continues. Actually, my love affair with Red Gold specifically. How I love that Red Gold does all the work and I get all the credit.
Thanks for the great notes and comments on the Red Gold Two Minute Salsa, and the other appetizers and thanks for the questions and comments on the Huevos Rancheros - I am so glad you liked them!!! Mr. W was asking for those the other day again too.....
Today's recipe - Red Gold Andouille Ratatouille is an outstanding recipe where once again, Red Gold does all the work and I get all the credit. Here's where the magic happens.....Ratatouille is a French traditional dish featuring tomatoes as the star and key ingredient - with bell peppers, onions, eggplant, zucchini and herbs as the supporting cast. Many very famous and accomplished French chefs support a very time consuming and laborious method whereby each individual vegetable is cooked or roasted to attain it's best flavor, and then combined and heated through to meld the flavors. Needless to say - this can be very time consuming but the end result is - quite simply - delicious. An Americanized version, and one that I have previously used in many classes is the quick saute and bake to blend method which yields great results - especially with my favorite canned tomatoes grown right here in the Midwest, my Red Gold.
|The star of the show!|
and guess what? All of the deep flavors of the slow roasting come together in one simple can of Red Gold Culinary Classics Sliced Tomatoes with Zucchini, onions, celery and bell peppers. I love andouille sausage with this dish. Andouille sausage is traditionally quite spicy with a Cajun style seasoning. It's found in many butcher shops and even in some grocery stores. It's great...but, if you prefer a milder sausage or can't find andouille - any favorite sausage will be outstanding!
I knew this was going to be an amazing combination and with a few fresh veggies - baked right with the delicious tomatoes and I've got an amazing ratatouille with layers of flavors and all kinds of time for other important things....like napping before a New Year's Eve party!
And the best part? Red Gold canned tomatoes - born and raised in the Midwest. Just. Like. Me!
On the left.......fresh and bright, right out of the can.....
On the right....beautiful caramelized goodness, in just an hour.....
RED GOLD ANDOUILLE RATATOUILLE
2 - 28 oz cans Red Gold Sliced Tomatoes with
1 small eggplant, cubed
2 small yellow squash, sliced and quartered
2 lbs. Andouille (or other favorite sausage)
Preheat oven to 375. Place both cans of tomatoes (undrained) in baking dish. Add eggplant and yellow squash, stirring to combine. Bake uncovered, one hour, stirring occasionally.
In the meantime, either grill or pan sear and heat your sausage in 2 or 3 inch links. If grilling is an option, it's my favorite way - or a grill pan on the stove or even a nice sear in a hot pan will work for the nice char marks and to caramelize the great flavors of the sausage.
When ratatouille is heated through and eggplant and squash have cooked down, remove from oven, add sausage and return for another 10 minutes to heat through. Stir and serve - we like this over hot, brown rice.
RECIPE TIP: If you can find the Japanese style or small eggplants - they are perfect for this recipe!
A huge bonus to this recipe - it is so very good for us - tomatoes are a Rock Star in the healthy food world and all of the other veggies don't hurt either! Andouille is traditionally very lean but don't forget all of the GREAT turkey sausage products available to us too!
Well my friends! Looks like we have a wrap to 2011! My wish for all of us never changes - health, happiness, peace and hope, and.....a little something delicious every day!
Happy New Year!