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Steaming and Peeling: Immediately transfer the pepper to a bowl, cover with plastic wrap, and let steam for a few minutes. Once cooled, peel off the charred skin either by rubbing with a kitchen towel or running under cold water. Remove the stem and seeds, then chop the roasted pepper.
Cooking: Sauté chopped shallots and garlic in the infused oil until translucent. Add roasted pepper and tomato sauce, blending until smooth for a velvety texture. Adjust sweetness with a pinch of sugar if needed. Simmer briefly to thicken and set aside.
This robust sauce will later be layered between vegetables for added flavor.
Prepping and Slicing the Vegetables
The visual appeal of ratatouille hinges on uniform, thin slices of vibrant vegetables: