Friday, August 30, 2013

How to Make Tomato Zucchini Ragout

I was going to do a summer wrap-up, but a zucchini showed up in my refrigerator, so I decided to do one last stove-top meal!

My dish was loosely based on this recipe. However, I didn't have all the ingredients and I didn't follow the instructions too well. And I still had good results. So what I'm trying to say is that if you have zucchini on hand and some kind of tomato product, you can make a tasty dinner!

Parmesan cheese on top would be a nice addition!

The instructions said to saute the bell pepper for a few minutes and simmer in the tomatoes/zucchini/etc. for 15 min. Ummm, try more like 30! I don't know if it was me or what but I am trying to brush up on my cooking chemistry skills to better understand how to time things. Anyway, I had the cover on the sauce while heating the pasta water, so that the veggies would get all nice and tender. And then for the last few minutes I had the cover off to let it cook down into more of a ragout as opposed to a liquidy sauce. We like it that way around here.

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