Roasted Eggplant-Tomato Sauce

Revised 2013 May 01


2 eggplants, 1/2" cubes
2 red peppers, 1/2" dice
1/2 cup fennel, 1/2" dice
4 tablespoons olive oil, divided
5 cloves garlic, coarsely chopped
9 cups whole tomatoes, canned San Marzano
1/2 cup pitted manzanilla olives, sliced
12 ounces mushrooms, sliced
1/2 cup tomato paste
1 tablespoon honey
1 teaspoon salt
1 tablespoon basil
1 tablespoon oregano
2 medium onions, chopped
2 teaspoons thyme
2 teaspoons summer savory
1 teaspoon sriracha


Preheat oven to 425F.

Toss the eggplant, peppers and fennel with 3 tablespoons of the oil and roast in a single layer on a baking sheet for 15 minutes, stirring once. This will have to be done in 2 or 3 batches

Heat oil in a large pot over medium heat. Saut the onions until translucent. Add garlic; cook another 2 minutes.

Add tomatoes with the sauce crushing by hand and then the rest of the ingredients. Simmer slowly for at least an hour tasting and adjusting as required.

Serve with a big, rough textured pasta like strascinati.

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