Rustic French Ratatouille with Heirloom Tomatoes
An elegant celebration of fresh summer vegetables
This classic French dish brings the best of seasonal vegetables together in a rich, fragrant stew that’s perfect for any gathering.
- 2 h 30 min
- 4
- Intermediate
Ingredients
For the Ratatouille
For the Tomato Base
For the Seasoning
For the Finish
Preparation
Marinating the Vegetables
Combine vegetables
Combine the eggplant, zucchini, and bell peppers in a bowl.
Season and rest
Toss with a sprinkle of salt and let sit for 30 minutes to draw out moisture.
Rinse and dry
Rinse and pat dry with a paper towel.
Preparing the Tomato Base
Heat oil
Heat olive oil in a large pot over medium heat.
Sauté aromatics
Add onions and garlic, sauté until translucent.
Be careful not to burn the garlic as it can turn bitter.
Cook tomato base
Stir in tomato paste and heirloom tomatoes, cooking for 10 minutes.
Use a mix of heirloom tomatoes for a variety of colors and flavors.
Cooking Process
Sautéing Vegetables
Add the marinated vegetables to the pot and toss with the tomato base.
Simmering
Cover and reduce heat to low, simmer for 45 minutes until vegetables are soft.
Finishing Touch
Stir in basil, thyme, parsley, and balsamic vinegar before serving.
Plating & Serving
Rustic French Ratatouille with Heirloom Tomatoes
Rustic French Ratatouille with Heirloom Tomatoes
Serve in shallow bowls
Ladle ratatouille into shallow bowls, ensuring a good mix of vegetables and sauce. A drizzle of olive oil adds shine and richness.