Name: Summer Vegetable Ratatouille Sauce with Herbed Croutons
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 large globe eggplant (approx. 450g / 1 lb), peeled (optional, for a smoother sauce), cut into 1.5 cm (½-inch) dice; 2 medium zucchini (approx. 400g / 14 oz total), trimmed, cut into 1.5 cm (½-inch) dice; 1 large red bell pepper (approx. 200g / 7 oz), stemmed, seeded, cut into 1.5 cm (½-inch) dice; 1 large yellow bell pepper (approx. 200g / 7 oz), stemmed, seeded, cut into 1.5 cm (½-inch) dice; 1 large yellow onion (approx. 200g / 7 oz), finely diced; 6 cloves garlic, minced (about 2 tablespoons); 800g (28 oz) can crushed tomatoes (San Marzano preferred); 60ml (4 tablespoons) extra-virgin olive oil, divided; 15g (½ oz) fresh basil, roughly chopped, plus extra for garnish; 5g (0.2 oz) fresh thyme, leaves picked (about 1 tablespoon); 2g (0.1 oz) fresh oregano, leaves picked (about 1 teaspoon), or ½ teaspoon dried oregano; 1 bay leaf; 1.5 teaspoons Diamond Crystal kosher salt (or ¾ teaspoon fine sea salt), plus more to taste; 0.5 teaspoon freshly ground black pepper, plus more to taste; Pinch of sugar (optional, to balance acidity); 200g (7 oz) day-old crusty bread (e.g., baguette or sourdough), cut into 1.5 cm (½-inch) cubes; 45ml (3 tablespoons) extra-virgin olive oil, for croutons; 1 teaspoon dried oregano, for croutons; 1 teaspoon dried thyme, for croutons; ½ teaspoon garlic powder, for croutons; ¼ teaspoon Diamond Crystal kosher salt, for croutons; Pinch of freshly ground black pepper, for croutons

Magic Sous

Summer Vegetable Ratatouille Sauce with Herbed Croutons — Magic Sous