Ratatouille in tomato cases

• ½ quantities of recipe for ratatouille
• 6–8 tablespoons olive oil
• 2–3

Prepare the ratatouille as in the recipe; then chill it.

Combine the olive oil and wine vinegar, and season to taste with salt, freshly ground black pepper and dry mustard. Toss the ratatouille in this dressing.

Plunge the tomatoes into boiling water, one by one, and remove their skins. Slice the cap off each tomato and carefully scoop out