My neighbour, Dave (Cheers man) has been dropping off some lovely tomatoes grown with his very own green thumbs in his very own garden recently. As much as I love these puppies I just couldn’t eat them fast enough before they might take a turn so being the Irishman I am I made pasta sauce…obviously. The beauty about making a sauce like this with in season tomatoes is I can freeze the sauce and have lovely fresh tasting tomato sauce later in the year. Beautious.
1 large eggplant – peeled, diced
6 large tomatoes (Heirlooms- if coming to end of season) – cored, peeled and chopped (See note below)
1 red onion – sliced
3 garlic cloves – chopped
1 bunch fresh basil – leaves removed and roughly torn
1 cup organic veg broth
Preheat oven to 400°F.
Start with prepping the tomatoes. Follow the directions from the Homemade Ketchup recipe for how to go about it.
Preheat large saucepan on medium heat and drizzle in 3 tbsp olive oil. Saute diced eggplant for 3-4 minutes/until it starts to brown. Add onions and garlic. Saute for another 10 minutes until softened, giving it the odd stir. Add chopped peeled tomatoes and broth, give it a mix around and simmer for 30 minutes. Stir in basil leaves.
NOTE: If using a blender or a food processor puree in batches. Hot liquid expands when hot so only half fill the machine. Better safe than sorry, eh?
Let the sauce cool completely and store in air tight jars or containers or better still freeze it in smaller batches until needed.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.