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Guillaume Brahimi shares a delicious French recipe.
Blanch and skin the tomatoes, cut in half and remove seed, dice the flesh- set aside
Heat olive oil in a saucepan over low heat and cook the eggplant, capsicum and onion separately with one clove of garlic and the zucchini with thyme until coloured. Drain the oil each time over a bain marie and reserve oil
In a large pot, place drained oil and heat over high heat. Add the vegetables, then the tomatoes and juice. Cook for 1.5hours.
Chop basil and mix through before serving.
Read these tips to help you remove the skin from the tomatoes.
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