2 dl olive juice Valseco
200gr of fresh onion
100gr of red pepper Lamuyo
500gr of ripe tomatoes
50gr sugar
6 stalks of thyme
Maldon salt
Instructions: Peel and finely
chopping onions. Pocha in water or broth.After 10 minutes add
the bell pepper, chopped very fine. Peeling and chopping the tomatoes
very thin. Entering the oven to 100 º C for 10-12 hours until the water
evaporates along with onions and peppers, go through a
pasapurés, refreshing juice and flavored with Valseco.
Presentation: Have a bowl of ratatouille the past. Add the juice of olives and
salt. Alelí leaves and flowers of thyme.
