With the abundance harvest of zucchini, Ian made a Zucchini, Squash and Tomato Ratatouille. This is very similar to the Mixed Vegetables Relish he did in an earlier workshop. However, since there is lesser variation of vegetables, this can be cooked together instead of individually.
For this Zucchini, Squash and Tomato Ratatouille, Ian used various kinds of tomatoes, i.e. tomato sauce, sun dried tomato and fresh tomato.
Ian told us he uses the organic tomato sauce from Costco for pasta or cook it down for pizza topping.
Ian also used the above canned tomatoes for this recipe.
Ian’s recipe as above, plus chopped onions.
The zucchinis were huge. Just remember to remove the core as they are spongy.
Source: Ian Lai
|For the fresh tomatoes, squeeze out excess liquid before cubing them.
|For the canned whole tomatoes, empty into a bowl and use your hands to mash them up. Do not use food processor as Ian likes them to have some texture to it.
|Reserves the oil from the sun dried tomatoes for sauteeing the vegetables as they are packed with flavour. Chop the sun dried tomatoes into smaller pieces.
|Saute the vegetables with the sun dried tomatoes in batches if needed. Season with sea salt.
|When the vegetables are tender, transfer to a bowl. Add the tomato sauce and the mashed canned tomatoes. Taste and add more salt if necessary.
|Ladle the hot ratatouille into hot jars.
|Ian learned from the previous workshop that there was not enough sauce for the Mixed Vegetables Relish. So, he topped the jar with extra mashed tomatoes this time, leaving 1/2 inch headspace. Remove air bubbles with a none metallic spatula and adjust headspace, if neccessary. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for the jars for the required amount of time depending on the size of the jars. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should be not flex up and down when center is pressed. Store.
Ian, thank you for the canning workshop again.