Most recently, I had an abundance of tomatoes and eggplant. I had A LOT of tomatoes, so I decided to try my hand at making my very first batch of homemade tomato sauce. With the eggplant, I made my favorite dish, eggplant rollatini - a dish I've made several times before, but always enjoy more with garden fresh eggplant.
EASY FRESH TOMATO BASIL SAUCE
I didn't have a lot of time available to go through the process of pealing the tomato skins off, so I opted for a simpler recipe that kept the tomato skins on. I used the below recipe from here. However, I ended up only using about 6 pounds of tomatoes. I also added a few sprigs of oregano, from the garden.
Prep Time: 20 min
Cook Time: 2 hrs
8 pounds tomatoes, seeded and diced
1/4 cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
1/2 cup olive oil
salt and pepper to taste
1. In a large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
2. Meanwhile, in a medium skillet, saute onion and garlic in olive oil until onions are translucent.
3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
This is my absolute favorite dish to eat. It was made extra delicious by my garden fresh eggplant and homemade tomato sauce. I got the recipe from here, and also posted below. I always make a double batch, so that I can eat it all throughout the week, and also have some to freeze for later, too.
Prep: 15 minutes
Cook: 30 minutes