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Freezing ratatouille?


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Freezing ratatouille?

tcamp | Jul 21, 2009 09:43 AM

As I sit here at my desk eating the delicious ratatouille I made over the weekend, I consider the fact that will undoubtedly be picking up MORE eggplant, squash, peppers, and tomatoes from my CSA. (That sounded like a complaint; it is not a complaint.) Question is, can I make and freeze? If so, I imagine the texture will be more broken down when thawed; should I plan on using it in some other manner than just in a bowl with a healthy douse of hot sauce?

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