Heirloom Tomato and Zucchini Ragout

The origin of this recipe is somewhat convoluted.  I believe the inspiration came from some crazy cookbook my Mom had on her shelf when I was little.  It was a hippie, vegetarian, free love collection of recipes.  If I recall correctly, the author, at some point in the book, recommended passing a joint to enhance the enjoyment of the meal.  It was written in the 70's, what do you expect?  And seriously, a good joint would "enhance the enjoyment" of about any meal, right?  I think the name of the cookbook was Epicureans Delight or something to that effect.  It had a very zaftig figure on the front.   If by some random chance you know what the book I'm referring to let me know!  I'd love to get my hands on it.

But I digress.  The basis of this recipe, sauteing zucchini and tomatoes hasn't changed much, I've just added to it,  with some wine, onions and basil.  None-the-less, it's healthy (vegetarian even!) easy to prepare and quite tasty if I do say so myself - and that's without the joint! 

Ingredients:

2 pounds zucchini - cut into 1 inch slices

1 pound cherry or grape tomatoes, leave them whole. 
I found these heirlooms at the Trader Joe's.  Aren't they gorgeous?? They reminded me of gum balls!  So pretty.

1 yellow onion - diced

3 cloves garlic - minced

1 cup dry red wine

 
1 cup (approx) fresh basil - chopped

olive oil for sauteing the zucchini

salt and pepper to taste

Good quality cheese to grate.  Parmigiano-Reggiano is always the go to (but soooo pricey). This is Pecorino Romano, which I love.  Crumbled Feta or a little grated Asiago would be nice as well (and much more friendly on the pocket book!)

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In a large saute pan, heat the oil over medium high heat.  Add the sliced zucchini, season with salt and pepper and cook until they begin to brown. 

Add the onions and garlic to the pan and saute until they turn translucent.   
Next add the red wine to the pan to deglaze.   Turn the heat down and let the wine continue to simmer until it has reduced a bit - about 5 minutes or so.

Then add the tomatoes to the pan and cook on med-low until they soften and break open - about 10 - 15 minutes.

In the last 5 minutes of cooking, add the basil to the pan and check your seasonings. If needed add a bit more salt and pepper.

Meanwhile cook your pasta of choice according to the directions on the package.  Spoon the ragout over the pasta and add the cheese of your choice. 

Enjoy - remember, the joint is optional.

Comments

[michelle @ TNS]

ooh, i have a package of those same multi-colored heirloom cherry tomatoes. i bought them just for the hell of it, because they looked so fun. i'm trying to find just the right dish for them. one more for the list!

[Erinn]

Hey Michelle,
They are gorgeous, aren't they? I bought them for the hell of it as well, just couldn't pass them up. Let me know if you make the dish and how you liked it.

[Kristin]

I'm not positive, but I think you might be referring to the old-style Vegetarian Epicure (hmm... not sure about that html tag; sorry if it comes out messy.) The macaroni and cheese recipe in that book is to die for!

[celine]

I really don't think there's anything more beautiful than heirloom tomatoes! wish I had a garden. :)

[Erinn]

Kristin,
That's it! That's the book. Yeah!
That makes me nostalgic...
I'd love to hear about that mac and cheese recipe you mentioned.

[rachel]

Oh yum! I love those '70s cookbooks.

[Kristin]

Sadly, I don't have the book (it's my mom's -- big shocker!), so I can't post the recipe. I also tried to Google it, but can't get it. Although I can find a bunch of other people saying they really like the recipe, so I guess it's not just me! Perhaps your mom can find her copy? It's worth looking for.

[Kelly]

Yum, Erin. That looks great. I know what I will be making for dinner tomorrow night. Not tonight. It's Mother's Day.

Happy Mother's Day to you and thanks for the yummy recipe.

[Lisa I.]

This looks so good, I can't wait to make it! In fact, it looks almost as good as your whole site. My friend passed on your link and I'm so glad she did. You have a new regular reader in me. Look forward to the next dish and the next issue.