Butter mixtures and spreads
Ratatouille puree
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 160 g
red and yellow peppers 150 g tomatoes 140 g zucchini 100 g canned tomatoes 75 g eggplant 60 g red onions 10 g garlic 10 g olive oil 10 g balsamic vinegar 10 g lemon juice 10 g tomato paste 7 g basil fresh 7 g salt 5 g thyme 2 g xanthan gum |
Recipe preparation
(1) Finely dice the garlic and red onion. Cut the eggplant, zucchini, pepper and tomato into approx. 2 cm cubes. Sauté the garlic and red onion in the olive oil until translucent, add the aubergine, sauté briefly, then add the courgettes, peppers and tomatoes and increase the temperature to lightly roast the vegetables. Add tomato paste and roast. Deglaze with vinegar and stir in the remaining ingredients.
(2) Pour into a pacotizing® beaker. Smooth the surface. Close with the lid and label. Freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® once with normal pressure, heat and arrange.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no