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Pat is a trusted home cook.
This one is very nice....fresh tomatoes
June is a trusted source on General Cooking.
Here's my recipe for Ratatouille. I could eat it by the gallon (and sometimes do!) in the summer. It's really easy. https://food52.com/recipes...
Fresh tomatoes are best if they're beautiful where you are. This time of year here, they're just starting to come in. Otherwise, imported Italian San Marzanos are always preferable to wimpy, pink, gassed tomatoes. imho.
my lazy ratatouille……throw everything in a big roasting pan, cook 45 to an hour, stir if I remember, and canned tomatoes work fine, but only whole from Italy, why use fresh here!