Tray-Roasted Ratatouille — Annabel Langbein – Recipes

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tbsp tomato paste
• 4 cloves garlic
• 1 tbsp soft brown sugar
• 2 tsp salt
• freshly ground black pepper to taste
• 1 tsp finely chopped rosemary
• 1 1/2 kg tomatoes cored and cut into quarters or sixths
• 2 red onions halved and cut into thin wedges
• 4 zucchini thinly sliced
• 1-2 eggplant cut into 1cm pieces
• basil leaves to garnish