FRESH APPROACH: Ragout can be a simple sauce or a topping for bruschetta.
Summer Vegetable Ragout
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- ¼ cup extra virgin olive oil
- ½ cup diced onion
- ½ cup diced carrot
- 900g ripe tomatoes, peeled, seeded and chopped
- 900g red or yellow capsicum, peeled and diced
- 2 garlic cloves, chopped
- 2 sprigs fresh thyme or oregano
- 1 jalapeno pepper, finely chopped
- 2 tbsp chopped fresh basil or flat leaf parsley
- Sea salt or kosher salt
In a medium saucepan, heat the olive oil over a medium heat. Add the onion and carrot and cook, stirring, until the vegetables soften, four to five minutes, adjusting the heat if necessary to keep them from browning. Stir in tomatoes, capsicum, garlic, herb sprigs and jalapeno.
Raise the heat to high and bring to a simmer, then lower the heat, cover, simmer until the capsicums are tender, about 15 to 20 minutes. Uncover, raise the heat, simmer until the juices have thickened, three to four minutes.
Stir in basil or parsley.
Season with salt.
