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
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Units: US | Metric
- 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
- 1Using 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.
- 2Add the carrots, eggplants and celery to the mix and stir to evenly coat.
- 3Add the tomato paste, sun-dried tomatoes and red wine and mix through.
- 4At this point there should be enough liquid in the pot to put the fresh tomatoes inches.
- 5Add the beef stock and then bring mixture to the boil. Leave on boil for 2 minutes.
- 6Turn heat down to low and simmer covered for 10 minutes.
- 7Turn off heat, add all fresh herbs and mix through.
- 8Let it cool down for about 5 minutes.
- 9Using an immersion blender, blend until everything is at a nice smooth consistency.
- 10At this stage, either serve up with pasta or package away for later eating.
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Nutritional Facts for Black Cherry Tomatoes and Eggplant Pasta Sauce
Serving Size: 1 (4824 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 265.9
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 848.7 mg
- Total Carbohydrate 53.2 g
- Dietary Fiber 23.4 g
- Sugars 25.8 g
- Protein 11.0 g
The following items or measurements are not included: