Black Cherry Tomatoes and Eggplant Pasta Sauce

Submitted by Satyne

"Made another delicious pasta sauce today from items growing in the yard, very very tasty. Note, this probably won't taste as good if you use canned tomatoes"

 

• Ready In: 40mins
• Ingredients: 17
• Yields: 6 cups

ingredients

• 2 cups fresh black cherry tomatoes, whole (approximate)
• 6 small eggplants, roughly chopped (the little finger type)
• 1 large onion, sliced
• 1 chili, halved (seeds removed if you want)
• 5 garlic cloves, whole
• 2 carrots, roughly sliced
• 2 celery ribs, roughly sliced
• 1 tablespoon tomato paste
• 1 cup red wine
• 2 cups beef stock (home made is better)
• 140 g sun-dried tomatoes, plus the oil
• 2 handfuls assorted basil (I used sweet and lemon)
• 1 handful winter savory
• 1 handful garlic greens
• 1 handful chives
• 1 handful oregano
• 1 handful lemon thyme

directions

1. Using a large saucepan, heat the oil from the sun-dried tomatoes. (use as much or as little oil as you like). Add the onion, chilli and garlic and brown.
2. Add the carrots, eggplants and celery to the mix and stir to evenly coat.
3. Add the tomato paste, sun-dried tomatoes and red wine and mix through.
4. At this point there should be enough liquid in the pot to put the fresh tomatoes inches.
5. Add the beef stock and then bring mixture to the boil. Leave on boil for 2 minutes.
6. Turn heat down to low and simmer covered for 10 minutes.
7. Turn off heat, add all fresh herbs and mix through.
8. Let it cool down for about 5 minutes.
9. Using an immersion blender, blend until everything is at a nice smooth consistency.
10. At this stage, either serve up with pasta or package away for later eating.