For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic
. Add the basil
, parsley and enough water to cover. Simmer
over low heat for about 45 minutes. Strain
For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle
with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
For the zucchini: Heat the oil in a saucepan
over medium-high heat. Saute the zucchini and shallots
for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock
and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
For the latkes: Coarsely grate
the potatoes into a large bowl of cold water. Drain
. Spread the potatoes and onions
on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives
, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
Heat the canola oil
in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs