You are here: Home » Recipes » Winter Ratatouille Winter Ratatouille Recipe by Chef Barton Seaver Yield 8 cups Canned tomatoes are a welcome flavor addition to what is usually a starchy, sweet meal. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail The flavor of the smoked paprika is distinctive, so if you’re not a fan, leave it out. Ingredients 1/4 cup olive oil1 onion, diced1 garlic clove, diced1 red bell pepper, diced1 cup slivered almonds1/4 cup raisins1 to 2 tablespoon smoked paprika (optional)2 zucchini, chopped2 yellow squash, chopped1 (14-ounce) can diced fire-roasted tomatoes1/2 teaspoon salt1/3 cup water1/2 bunch cilantro Instructions Heat oil in large skillet. Add onion, garlic and bell pepper; sauté 10 minutes. Add almonds, raisins and paprika; cook 10 minutes. Add zucchini and yellow squash; cook 5 minutes. Add tomatoes, salt and water; simmer 30 minutes. Add cilantro. Serve room temperature or warm. Serves 12.