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Tomato ragout

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Tomato ragout recipe

Ragout is a well-known French dish and is seen on menus across the world, a staple of French Cuisine.  Culinary training in France or of French Cuisine and techniques are highly sought after by chefs around the world and these techniques are often incorporated into menus at non-French restaurants or to assemble non-French dishes.

If you don’t know what ragout is, it is comparable to American stew. However, the key difference is that instead of being boiled it simmered making it extremely flavorful. It usually consists of meat or fish and some vegetables but can be made without one or the other. This is a vegetarian ragout, composed of only vegetables. This recipe uses Extra Virgin Olive Oil from Spain and wine and simmering to bring out the flavors of these vegetables.

This technique will have you feeling like a professional in no time and is less complicated to make than to spell, try it for yourself and don’t be afraid to add meat or fish!

Preparation:

  1. Cook garlic and shallot on med heat in a pan until toasted, add chili then add tomatoes.
  2. Cook for 2 minutes and add wine and salt. Let simmer for another 2 to 3 minutes until tomatoes soften up a little bit more.

Tomato ragout

-Discover other uses of Olive Oils from Spain -

*Source: Ed Brown, as presented at the 2017 Menus of Change® conference.

*Published with permission of the author. All rights reserved.

 

30 min
Medium
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Ingredients

  • 12 oz. Cherry or grape tomato (blanched, peeled and cut in half)
  • 1 ea. Garlic clove, sliced
  • 1 pc. Shallot, sliced
  • 1 Tbsp. Extra Virgin Olive Oil from Spain
  • a pinch Chili flake
  • 2 oz. White wine
  • a pinch Salt
Servings: 4

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