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Cherry and Grape Tomatoes: Approximately 12 ounces of cherry tomatoes and store-bought grape tomatoes, providing sweetness and acidity.
Garlic and Herbs: Eight cloves of garlic, coarsely chopped, along with fresh thyme and basil. The chef also discusses the benefits of fertilizing herbs to maintain their lushness.
Additional Flavor Agents: Half a teaspoon of crushed red pepper for heat, half a cup of dry white wine (such as Sauvignon Blanc), tomato paste, red wine vinegar, and good-quality olive oil.
The process involves preparing each vegetable separately, ensuring they retain their shape and texture, and seasoning them adequately with salt and salt alternatives like salt-tossed eggplant.