Summer Vegetable Ragout
Freshness meets elegance in this delightful tomato and pea stew. Bursting with the vibrant colors and flavors of ripe tomatoes, sweet peas, and tender artichoke hearts, this hearty dish is sure to impress. The aromatic blend of garlic, thyme, and bay leaves infuses the stew with a fragrant depth that perfectly complements the vegetables. Easy to prepare and wonderfully comforting, this stew is a fantastic option for a cozy dinner or a special gathering.
— Constant Cookbook
Ingredients
- 10 ripe tomatoes
- 8 tbsp olive oil
- 4 garlic cloves , crushed
- 4 carrots , cut into batons
- 6 thyme sprigs
- 4 bay leaves
- 300ml white wine
- 1kg frozen petits pois
- 3 bunches spring onions , sliced
- 2 x 280g jars artichoke hearts , drained
Instructions
- Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.
- Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 12
Nutrition
- Calories: 220 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.59 milligram of sodium
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