Ratatouille is a traditional French dish from the Provence region. Initially, it was farmers trying not to waste food, throwing all seasonal surplus vegetables together to create a hearty and filling stew. The name comes from the French word 'touiller', meaning 'to stir up', describing the simplicity of the dish. Today, it is known worldwide as a beautiful, colourful, oven-baked dish, appreciated for its versatility as you can always use whatever vegetables you have left in your fridge. It is often flavoured with garlic and fresh herbs mixed in a rich tomato sauce.

How to make ratatouille?

Ratatouille is quite simple as you only need to rustle up the tomato sauce and slice the vegetables. Make the tomato sauce by sautéing onion and garlic in butter, add thyme and tomato puree as well as canned tomatoes and honey and let simmer for 20 minutes. Then pour the sauce into an oven-proof pan and preheat the oven. Cut the vegetables into half-centimetre disc shaped slices. Arrange the vegetable slices in a pattern so they overlap in the pan, brush with melted butter, sprinkle with salt, pepper, and thyme, and bake for 30 minutes.

What to serve with ratatouille?

It is delicious on its own, but you can easily serve ratatouille with various side and main dishes. Pair it with grilled meat or fish, serve it on top of pasta or rice, or alongside a slice of bread. The bread is perfect for soaking up leftover tomato sauce, but you can also dip it and scoop up slices of vegetables. Or serve it as a standalone meal, enjoying the savoury tomato sauce and vegetables on their own.

What does ratatouille taste like?

Ratatouille has a rich and savoury taste with notes of garlic and fresh thyme covered in a sweet yet tangy tomato sauce. The tomatoes balance the earthy taste of aubergine, courgette, and bell pepper, creating a well-balanced dish. Enjoy a symphony of sweet, acidic, and savoury flavours with a pungent, sharp kick from garlic and onion as well as fragrant, earthy, and herbal notes from thyme and basil.

How long does ratatouille last in the fridge?

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

Can you freeze ratatouille?

If you want to store ratatouille for longer than 5 days in the fridge, you can easily freeze it. Make sure it cools completely, then portion it into freezer-safe bags or containers. It is best to thaw, reheat, and savour the leftovers within 2-3 months to ensure the best possible taste and consistency. Thaw it overnight in the fridge and reheat it on the stovetop, in the microwave, or in the oven.

Ratatouille

1 hour 30 mins cooking time

The colours! The pattern! The flavours! This, cook, is your symphony of traditional flavours and bright colours paired in a timeless, easy buttery ratatouille recipe. Revel in its richness of seasonal vegetables and hearty tomato sauce flavoured with herbs and garlic. A rustic and simple niche of French cuisine.

Ratatouille

1 hour preparation time
1 hour 30 mins cooking time

Cook mode

Method

Start by making the tomato sauce. Chop the onion and garlic and sauté in butter in a saucepan with thyme. Add tomato puree and mix well, then add the canned tomato and honey, and mix well. Lower the heat to low and let it simmer for 20 minutes. Season to taste with salt and pepper.

In our butter ratatouille recipe, it is no secret that butter plays an important role. To get the most out of its flavour, be mindful not to burn it by leaving it for too long to brown or by melting it over too high heat. When sautéing onions and garlic for the tomato ratatouille sauce, cook them gently until soft and translucent, being careful with the heat. If it is too high, the butter might burn, giving the sauce a bitter taste. If done correctly, the butter will help bring out the sweet flavour of the onions.

While the sauce is simmering, prepare the vegetables. Peel red onions and cut all vegetables into disc shaped slices of about half a centimetre.

Preheat the oven to 200C fan/gas mark 6.

Pour the tomato sauce into an oven-proof pan about 30 centimetres in diameter and place the sliced vegetables in a spiral circle pattern, starting at the outer edge, and working your way into the middle. Make sure to alternate the vegetables and that the slices overlap.

Brush the top with melted butter, then sprinkle with salt, pepper and chopped thyme. Bake in the oven for 30 minutes.

The same goes for melting the butter to brush on top of the vegetables before baking. This step, makes this butter ratatouille truly stand out, helps keep the dish moist in the oven, enriches the flavour of the vegetables as well as adding a glossy finish. Melt the butter carefully in a small pan, watching closely to ensure it does not burn.

Serve right away topped with fresh basil.

Good Food doesn’t have to be perfect. But was this a winning recipe for you, cook?

Questions about ratatouille

Curious to know more about this popular French dish? Then continue reading some of the most frequently asked questions about ratatouille.

Ratatouille is a traditional French dish from the Provence region. Initially, it was farmers trying not to waste food, throwing all seasonal surplus vegetables together to create a hearty and filling stew. The name comes from the French word 'touiller', meaning 'to stir up', describing the simplicity of the dish. Today, it is known worldwide as a beautiful, colourful, oven-baked dish, appreciated for its versatility as you can always use whatever vegetables you have left in your fridge. It is often flavoured with garlic and fresh herbs mixed in a rich tomato sauce.
Ratatouille is quite simple as you only need to rustle up the tomato sauce and slice the vegetables. Make the tomato sauce by sautéing onion and garlic in butter, add thyme and tomato puree as well as canned tomatoes and honey and let simmer for 20 minutes. Then pour the sauce into an oven-proof pan and preheat the oven. Cut the vegetables into half-centimetre disc shaped slices. Arrange the vegetable slices in a pattern so they overlap in the pan, brush with melted butter, sprinkle with salt, pepper, and thyme, and bake for 30 minutes.
It is delicious on its own, but you can easily serve ratatouille with various side and main dishes. Pair it with grilled meat or fish, serve it on top of pasta or rice, or alongside a slice of bread. The bread is perfect for soaking up leftover tomato sauce, but you can also dip it and scoop up slices of vegetables. Or serve it as a standalone meal, enjoying the savoury tomato sauce and vegetables on their own.
Ratatouille has a rich and savoury taste with notes of garlic and fresh thyme covered in a sweet yet tangy tomato sauce. The tomatoes balance the earthy taste of aubergine, courgette, and bell pepper, creating a well-balanced dish. Enjoy a symphony of sweet, acidic, and savoury flavours with a pungent, sharp kick from garlic and onion as well as fragrant, earthy, and herbal notes from thyme and basil.
Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.
If you want to store ratatouille for longer than 5 days in the fridge, you can easily freeze it. Make sure it cools completely, then portion it into freezer-safe bags or containers. It is best to thaw, reheat, and savour the leftovers within 2-3 months to ensure the best possible taste and consistency. Thaw it overnight in the fridge and reheat it on the stovetop, in the microwave, or in the oven.

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