Basil Crushed Muir Glen Tomato Ratatouille

Basil Crushed Muir Glen Tomato Ratatouille By Ned Bell


Serves 8

  • 1 can Muir Glen Basil Crushed Tomatoes
  • 2 medium zucchini, quartered lengthwise remove the fleshy seeds in the middle and then 1/2" inch diced
  • 2 red bell peppers, 1/2" diced
  • 2 yellow bell peppers, 1/2" diced
  • 1 clove garlic, finely chopped
  • 1 medium sized white onion, peeled, halved and 1/2" diced
  • 5 cloves garlic, peeled and finely minced
  • 3 tbsp olive oil
  • 2 tsp cracked black pepper
  • 1 tbsp salt
  • 1/2 cup finely sliced fresh basil (save the basil stems)


  • In a large but shallow pot, over medium heat sauté the white onion in olive oil for 5-7 minutes until tender
  • Add the minced garlic, sauté for another 2-3 minutes and add the Muir Glen Basil Crushed Tomatoes and basil stems
  • Continue cooking for 3 minutes
  • Add the red and yellow bell peppers, cook for 3-5 minutes stirring consistently
  • Add the zucchini, cook for 1 minute
  • Remove from heat and continue stirring occasionally for 10 minutes until the mixture cools down
  • Add the finely sliced basil


**Serve immediately, warm, or let cool and refrigerate.

**Serve later of the next day for lunch, dinner or even breakfast either warm or chilled.

**This ratatouille goes well with poached eggs, scallops or shrimp, baked fish, chicken, warm pulses grains or Tofu.

Chef Ned Tip: I love this ratatouille with preserved white anchovies, fried eggs and buttered toast.