Zucchinischwemme ade 👋 Roasted Ratatouillesoße - MEGA lecker und vielseitig einfach einkochen

#canning #preserving #canning For casseroles, rice dishes, pasta, or lasagna—roasted ratatouille sauce is a must-have in every pantry. The secret to its irresistible flavor, which hardly needs any additional seasoning, lies in the roasted aromas. In this video, I'll show you how to easily make this super delicious ratatouille sauce yourself. Have fun making and enjoying it! For casseroles, rice dishes, pasta, or lasagna—roasted ratatouille sauce is a must-have in every pantry. 📖✨ MY BOOK - Comfort Food for Every Day Amazon https://amzn.to/4rYIrAJ Thalia.de https://tidd.ly/3MHrs7j Thalia.at https://tidd.ly/4uexMDS Switzerland https://www.buchhaus.ch/de/detail/ISB... ____________________ RECIPE Links: Ratatouille Sauce from the Crockpot Roasted Tomato Sauce Ghee Recipe Ratatouille Sauce Example for approx. 5 liters of sauce 3-4 large eggplants (amount depends on variety) 3-5 zucchini (amount depends on variety) 1-2 red or mixed bell peppers (as desired) 2 large onions 1 head of garlic Homemade tomato sauce OR 3-4 cans of diced tomatoes 400g a little olive oil, salt, pepper, sweet paprika to taste Dice the vegetables generously and spread them on baking sheets lined with parchment paper. Season to taste and roast in a convection oven at 160°C (325°F) for about 1-2 hours (or until you like the color). Open the oven door occasionally to allow moisture to escape. Transfer the vegetables to a pot, add tomato sauce, purée, and season to taste. Depending on your desired consistency, reduce the sauce by simmering (for a thicker consistency) or add a little water (for a thinner consistency). Fill into sterilized jars and process in a water bath at 100°C (212°F) for 120 minutes. After processing, allow to cool completely in a draft-free place, remove from the jars, and store in a cool, dark place. Under optimal conditions, the product will keep for at least 6 months. No guarantee can be given. IMPORTANT before consumption: Open the jar, smell and, if necessary, taste it. Boil vigorously for at least 10 minutes. If anything seems off (smell or taste) or the jar hasn't created a vacuum seal, do not use it. ``` ___________________ Kitchen Tools in this Video My Preserving Pot https://amzn.to/3TcFI8f WECK Preserving Cookbook https://amzn.to/3UUFGmO Chalk Marker https://amzn.to/49rnxBj Ceramic Knife https://amzn.to/4bT2HMJ Weck Canning Jars https://amzn.to/3ZqL1Ey All my Kitchen Tools and Aprons https://www.amazon.de/shop/_epipa_?re... _____________________ DISCLAIMER: The use and shelf life of homemade or preserved foods are the sole responsibility of the consumer. I accept no liability for damages resulting from improper preparation or storage. By using the recipes and information on this channel, you agree to the aforementioned disclaimers and assume sole responsibility for the preparation and consumption of the food. ________________ AFFILIATE LINKS - Links and references provided above may contain affiliate links. If you click on one of these links (which you don't have to), I receive a small commission that helps me continue creating videos for you. This doesn't cost you anything extra, and you won't incur any additional expenses. You're supporting me and this channel. Thank you so much!