Eggplant-Tomato Sauce

As previously stated, L loooves her Italian food. She may or may not be borderline obsessed with tomatoes, garlic, and anything utilizing the two. Her quick, unhealthy, go-to meal is garden rotini pasta with red sauce. Well, why not make her own deluxe red sauce? Screw the store bought jars, it’s time to get homemade. This eggplant-tomato sauce is rich, hearty, and full of flavor.

Yields about 20 ounces

1-28 oz can peeled tomatoes
2 medium eggplants
¾ of a medium yellow onion chopped
1 large garlic clove
½ tbsp fresh thyme
1/3 cup fresh basil
2 tbsp tomato paste
1 tsp pepper
¼ tsp salt (I like to use pink Himalayan sea salt)
1 tsp paprika
½ tsp garlic powder
1 tbsp nooch
1 tsp Italian seasoning
2-3 tbsp olive oil

Preheat the oven to 450°. Cut the eggplants in half longways and drizzle the insides with olive oil. Place on baking sheet, cut side up, and roast in oven (once heated) for 30 minutes. Once finished, remove from the oven and set aside to cool.

While the eggplants are in the oven, heat a large skillet over medium heat with roughly 1 tablespoon of olive oil. Add the onion and cook until translucent (about 8-10 minutes); add pepper or salt to taste around 2 minutes in.

Now, while those onions are sizzlin’, throw the tomatoes, fresh garlic, thyme, basil, tomato paste, pepper, salt, paprika, garlic powder, nooch, Italian seasonings (basically everything that’s left) in a blender or food processor. Scrape out the insides of the eggplants and throw those bad boys in there too. Blend until you’ve reached your desired consistency.

After blended, add the sauce to the onions in the saucepan. Bring up to a simmer and simmer for at least 30 minutes (I let mine simmer for about an hour).

Enjoy the Nomz immediately or store in the fridge for up to 3 days.

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