Description
Summer Fresh Tomato Basil Sauce is here! Right around this time I start complaining that I have “too many” tomatoes, but secret be told, I like it when my garden gives me too much and I have to figure out how to get creative.
Ingredients
2 generous tablespoons extra virgin olive oil
1 large red onion, sliced
3 large cloves garlic, minced or pressed
coarse salt and pepper, to taste
1 tablespoon dried oregano
1 small eggplant, diced
4 pounds cherry tomatoes or san Marzano tomatoes, chopped coarse (about 8 cups, or more if you like)
1 large bunch fresh basil, stems removed and sliced
1–2 splashes balsamic vinegar
Instructions
1. In a large saute pan, heat the olive oil over medium-high heat. Add the onion with a sprinkle of salt and pepper, and saute for 3-5 minutes, until it begins to get soft and translucent. Add in garlic and continue cooking for 30 seconds more. Sprinkle in the dried oregano.
2. Add the eggplant and continue cooking for another 3 minutes. Stir in the tomatoes, incorporating them with the other vegetables. Bring the heat down to a strong simmer and cook, stirring occasionally, for 10-15 minutes, until the tomatoes have gotten very soft and saucy.
3. Stir in the basil with the vinegar. Taste the sauce and sprinkle in a little more salt and pepper if you need to. Serve over a whole grain or as a topping for fish or chicken.
Notes
This sauce freezes beautifully. Simply add to containers of your choice and place them in the freezer for up to three months.
