Ratatouille

GET
8 large juicy organic tomatoes
5 large organic garlic cloves
3 tbsp cold pressed olive oil

2 medium organic onions
2 firm organic aubergines

2 small organic zucchinis, sliced.
3 tbsp cold pressed olive oil
Basil

DO
Make a tomato sauce. You may prefer to do this the day before and use some of it for a spaghetti sauce.
Pour boiling water over tomatoes and peel them.
Press garlic and fry slowly in a pan.
After a few minutes add sliced tomatoes and cover with a lid.
Continue to cook on a low heat for about 5 hours until the liquid has mostly evaporated and a sugo (sauce in Italian) remains. Stir occasionally. Remove lid for some periods to reduce the liquid.

Garlic, easy to peel

Chop onions and fry slowly in olive oil, stirring occasionally until lightly golden.
Rinse the aubergines and press out the brown liquid.
Cut aubergines into cubes.
Add aubergines to the onions.
Fry for 10 minutes, stirring occasionally.
Add zucchini slices.
Fry for 5 minutes stirring occasionally.
Add the tomato sauce, stir in and cover. Cook for about 30 minutes
Add the chopped basil.

Heritage Tomatoes

Serve hot with penne pasta. Cheese top the left overs on the next day and bake in the oven.