Ingredients

IngredientsTOMATO STOCK:

• 1 tablespoon/15ml olive oil
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1 onion, chopped
• 3 tablespoons/45ml ketchup

• 1 tablespoon/15ml peppercorns
• 12 large tomatoes, halved
• 3 heads garlic, halved horizontally
• 3 bunches fresh basil
• 1 bunch fresh parsley

ROASTED TOMATOES:

• 2 cups/500ml cherry tomatoes
• 1 tablespoon/15ml olive oil

• 4 fresh thyme sprigs
• Salt and freshly ground black pepper

ZUCCHINI:

• 2 tablespoons/30ml olive oil
• 2 zucchini, cut into very small dice
• 1 shallot, finely chopped
• Salt and freshly ground black pepper

• 2 tablespoons/30ml butter
• 1 bunch fresh chives, finely chopped
• 1 bunch fresh parsley, chopped

LATKES:

• 4 to 6 Yukon gold potatoes, cooked until tender but still firm
• 1 onion, finely chopped
• 1/2 cup/125ml finely chopped fresh chives
• 2 eggs, beaten

• 1 teaspoon/5ml cayenne
• Salt and freshly ground black pepper
• Canola or olive oil, for frying

SERVING:

• Soft ricotta cheese

• Fried eggs, sunny-side up

Description

Cooking Channel Serves Up This Potato Latkes With Roasted Tomatoes, Zucchini And Fried Eggs Recipe Recipe From Chuck Hughes Plus Many Other Recipes At CookingChannelTV.com.

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