Assemble the ingredients.
Remove skin from peppers and tomatoes. The process of charring the skins off the peppers was not as easy as you'd imagine.
Girolles fried in butter. I could say saute but, well, really, they're fried. They're delicious.
Drain everything. Not sure why, it's a rule. But I added the juice to the sauce anyway.
Caramelize the tomato paste and add red wine once that's done.
Add tomato sauce or in this case crushed tomatoes. Not something we have in the US, at least not this product which tasted like ripe raw tomatoes.
Et voila. Ratatouille.
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