Ciambotta
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A southern Italian summer vegetable stew, this ciambotta recipe can easily be adopted for any vegetables you have on hand.
Ingredients
  • 1 large or 2 small zucchini, cubed
  • 4 fresh tomatoes or 1 32 oz can crushed tomatoes
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 lb mushrooms of choice, sliced
  • Olive oil
  • Salt and pepper to taste
  • Basil and parsley to taste
Instructions
  1. In a large, deep skillet, sauté onions in olive oil over low heat until tender and beginning to brown, 10 minutes. Add garlic and mushrooms and cook another 10 minutes until cooked down slightly. Add cubes zucchini and cook down another 10 minutes.
  2. Divide tomatoes in half; add half to blender or food processor and blend until they become a smooth liquid. Dice the other half roughly. Add diced tomatoes and tomato juice to the pan with the veggies and cook down until desired consistency is achieved; 15-20 minutes for a more loose soup/stew like consistency, 30 minutes for a thick, spread-like consistency.
Recipe by The Two Bananas at https://thetwobananas.com/garden-fresh-produce-ciambotta/