These stuffed tomatoes may look fancy but are super easy to make! A hearty side dish filled with chunky ratatouille and melty cheese.
Ratatouille has been one of my favorite veggie side dishes ever since I watched the movie Ratatouille. I think it was one of the first dishes I tried to make on my own (following whatever recipe popped up in Google). I love how simple it is to make despite its complex flavors and various ingredients. But sometimes I like to eat meals that feel a little more *fancy*, enter these ratatouille-stuffed tomatoes! Perfect for date nights and dinner parties, or when you just want to treat yourself to a nice meal 🙂
Tips for Success
Use large, wide, flat bottomed tomatoes ⟶ I use hothouse tomatoes because they’re large, wide, and relatively flat on the bottom. This makes them ideal for stuffing and staying upright in the oven.
Make a big batch of ratatouille the day before ⟶ This is a great way to repurpose leftover ratatouille. If you use leftover ratatouille, these stuffed tomatoes will be ready in about 15 minutes!
Save the tomato flesh ⟶ If you make the ratatouille with these tomatoes, you’ll use the tomato flesh in the ratatouille. But if you’re using leftover ratatouille, still save the tomato flesh! You can use it for future stews/soups.
More Easy Sides
- Black Bean & Corn Salad
- Easy Cabbage Pancakes
- Nasu Dengaku (Japanese Miso Eggplant)
- Sesame Miso Roasted Potatoes
If you try out these ratatouille-stuffed tomatoes, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
- 6 large tomatoes
- ¾ cup shredded vegan cheese**
- salt & pepper
- 1 ½ cups ratatouille
- 3 tbsp olive oil
- 1 eggplant cubed
- 1 zucchini cubed
- 1 bell pepper chopped
- 1 cup mushrooms chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3 tbsp fresh basil chopped
- ¼ tsp dried oregano
- 1 pinch red pepper flakes
- ½ tsp salt adjust to taste
- Preheat oven to 400°F.
- Roast veggies for ratatouille: If you are making the ratatouille, add eggplant, zucchini, bell pepper, and mushrooms to a baking sheet. Toss with 2 tbsp (per original recipe size) olive oil and a pinch of salt and pepper. Place in the oven for 15 minutes.
- Prep tomatoes: Meanwhile, cut the tops off the tomatoes and scoop out the flesh. Chop the tops and flesh and set aside to use in the ratatouille.
- Sprinkle tomatoes with a pinch of salt and pepper and place on a lined baking sheet.
- Cook onions for ratatouille: Heat remaining olive oil in a large pot over medium heat. Add onion and 1/2 the salt (1/4 tsp). Cook, stirring occasionally, until the onion starts to caramelize (about 8-10 minutes).
- Roast veggies and tomatoes: After the veggies have roasted for 15 minutes, stir the veggies to prevent sticking. Place back in the oven and add the pan with the tomatoes as well. Roast another 10-15 minutes until the veggies are tender and tomatoes soften (be careful not too overcook the tomatoes or they will be too soft to stuff).
- Continue cooking ratatouille: Once the onions start to caramelize, add garlic and stir for 30 seconds. Add tomato paste and the chopped tomato flesh. Scrape the bottom of the pot for any stuck pieces. Cover and reduce heat to maintain a gentle simmer, stirring occasionally.
- Once the roasted veggies are soft, add them to the ratatouille pot (do not add the tomatoes). Take the tomatoes out of the oven and set aside while you finish making the ratatouille. Continue simmering the ratatouille for another 5-10 minutes.
- Turn off heat and stir in basil, oregano, and red pepper flakes. Taste and add salt as needed.
- Stuff tomatoes: Carefully drain any excess liquid from the roasted tomatoes. Stuff with ratatouille and top with cheese. Place back into the oven until cheese melts, about 5 minutes.
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