How to Make Ratatouille with Tomato Sauce

Jump to Recipe

Ratatouille with tomato sauce is a wonderful dish that features beautifully layered vegetables. Use eggplant, tomato and zucchini baked on top of a delicious tomato sauce and topped with seasoned olive oil!

Ratatouille in a round casserole dish with a spoon.

Ratatouille never ceases to amaze me. We’re talking about both the movie and the dish. Ratatouille is a great movie!

Ahem, let’s get back on track. We’re talking all about ratatouille today; the dish. Ratatouille is an inviting and sophisticated dish. Vibrant and beautifully presented, it looks much harder to make than it actually is.

I remember the first time I even thought about making ratatouille. I was so overwhelmed. There was no way these evenly sliced veggies, arranged in such a neat way, were easy to make. But to my surprise, I had this ratatouille recipe on my hands and a side dish completed in no time.

Table of Contents

What is ratatouille made of?

Ratatouille ingredients with labels- bell pepper, parsley, sugar, salt, pepper, olive oil, onion, garlic, eggplant, zucchini, and tomatoes.

For the ratatouille ingredients, you’ll need to find tomatoes, garlic, eggplant, onions, bell peppers, and herbs. You will find a wide variety of different ingredients that people use to make this elegant vegan dish. I use the basic vegetables that most people know well and easy to find.

Vegetables: Eggplant, zucchini, tomatoes, bell pepper, and yellow onion.

Herbs: Garlic cloves, fresh parsley.

Oil: Extra virgin olive oil.

and salt and pepper for taste.

Here’s the good news:

This ratatouille dish is impressive, but it’s quite simple to make!

The bad news:

This dish probably won’t last long. For some humble veggies, they do come together to make an incredible dish. Turn these fresh vegetables into an amazing dish you’ll be dreaming of.

The eggplant, zucchini, and tomato arranged in a circular pattern are pretty great in itself. But when you top it with seasoned olive oil and bake that on top of a delicious tomato sauce, it goes out of this world. Need more recipes for the new year? This dish is one you can add to your personal cookbook of accomplishments!

All you need is a thick, crusty piece of bread and you’ve got the ultimate veggie dish to cozy up to! Bon appetit!

Find the full printable recipe with specific measurements below.

How to make Ratatouille with Tomato Sauce

Step 1: Prep the eggplant

Wash and slice the eggplant, add a pinch of salt and set aside.

Step 2: Prep the zucchini

Wash and slice the zucchini (you can use two if one is too small).

Step 3: Prep the tomatoes

Wash and slice tomatoes.

Sliced tomato and zucchini on a cutting board.

Tomato Sauce:

Step 1: Prepare the tomato sauce

If you are using fresh tomatoes: Boil a pot of water, add tomatoes, and let boil for 3 minutes. Peel the skin off the tomatoes and puree in a food processor or just chop.

Chopped tomatoes, parsley and garlic on a cutting board.

Step 2: Add onion

Peel and chop the onion.

Step 3: Sauté and simmer

In a pan, heat the olive oil. Begin sautéing the onions. Add in the chopped tomatoes and stir occasionally until they begin to brown up. Chop the red bell pepper, then add to the onions. Simmer for another 2-3 minutes.

Step 4: Add the aromatics

Add puree tomatoes to the onion. Also add garlic and fresh parsley.

Ratatouille sauce in a skillet with parsley.

Step 5: Season

Turn heat off. Salt and pepper to taste.

Putting it all together:

Step 1: Prep

Preheat your oven to 350 F.

Step 2: Bottom layer

Pour tomato sauce on the bottom of a shallow oven-safe casserole dish.

Step 3: Arrange sliced veggies

Arrange sliced eggplant, zucchini, and tomatoes in a circular pattern.

Step 4: Add aromatics and seasoning

In a small dish, add the chopped parsley, garlic, olive oil, and salt. Mix and pour on top of the arranged vegetables.

Chopped parsley, garlic and olive oil in a small bowl.

Step 5: Cover and bake

Cover the dish with lid or parchment paper. Bake for 1 hour.

Baked ratatouille in a round casserole dish.

Step 6: Cool and enjoy

Let ratatouille cool down for a few minutes. Enjoy!

Expert Tips

Instead of boiling and peeling 7 tomatoes, you can use a can of 14 oz organic whole tomatoes in sauce.
Aim to slice the vegetables all the same thickness to ensure they all cook evenly.
Adjust salt and pepper to your taste when seasoning the tomato sauce.
Consider adding other vegetables like yellow squash or bell peppers for a colorful twist.
If you’re using fresh tomatoes, I recommend Roma tomatoes for this easy ratatouille recipe.
Garnish with fresh basil for a beautiful presentation when serving!

Recipe FAQs

Can I use store-bought tomato sauce instead of making it from scratch?

Yes, using pre-made tomato sauce is a time-saving alternative without sacrificing much flavor.

How should I store leftover ratatouille?

Refrigerate leftovers in an airtight container; they can be reheated or enjoyed cold.

What sides pair well with ratatouille?

Ratatouille complements crusty bread, rice, or quinoa; choose your favorite for a complete meal.

Can I freeze ratatouille?

Yes, ratatouille freezes well; store it in a freezer-safe container for up to three months.

Looking for some appetizers to have with this dish? Here are some easy ones to create:

This Easy Cheesy Stuffed Pepper Appetizer is a great choice when you’re short on time and have simple ingredients at home.
This fun Black Caviar Appetizer with Cream Cheese and Dill is one we like to enjoy on special occasions.

More eggplant recipes

If you tried this Ratatouille with Tomato Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!