Black Cherry Tomatoes and Eggplant Pasta Sauce

Total Time
40mins
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition

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.