Roasted Tomato & Eggplant Sauce

I recently joined a local Italian organization called the Sons of Italy which sponsors events throughout the year to help preserve the Italian culture. At a recent dinner, a member prepared a roasted tomato sauce that was wonderful fresh, chunky and had a unique flavor that elevated pasta to an entirely new level. This pasta sauce is different from the traditional sauce that is thick and cooked for hours. It’s made with fresh tomatoes and eggplant that are roasted in the oven and chopped in a food processor.

Makes 4-6 cups of sauce

Ingredients

2.5 lb Roma Tomatoes (cut in 8ths) *

2 Lg Yellow Onions (peeled & cut in 8ths)

1 Lg Purple Eggplant (peeled & diced in 1” cubes)

6 Cloves Garlic

¼ C Olive Oil

1 tsp + 2 TBS Kosher Salt

1/8 tsp Hot Pepper Flakes (optional) *

¼ C Fresh Parsley or 2 TBS dried Parsley

1 TBS Dried Oregano

½ tsp Ground Black Pepper

1 Lb Penne Pasta

Preheat oven to 425°F

Cut each tomato and onion into 8 pieces and place them in a large roasting pan. Peel the eggplant and dice it into 1” cubes. Place the diced eggplant and the garlic cloves in the roasting plan. Pour the olive oil, 1 tsp of salt and the red pepper flakes over the vegetables and mix to thoroughly coat. Roast them in the oven for 45 minutes to an hour until soft and slightly caramelized (the onions will just start to turn brown). Do not let them burn! Turn the vegetables every 10-15 minutes.

While the vegetables are roasting, put 2 tablespoons of kosher salt into a large pot of water and bring to a boil.

Using a slotted spoon, transfer the roasted vegetables into a food processor making sure that you do not fill the processor more than half full. Pulse 10 time and repeat with remaining batches of vegetables. Transfer to a medium sauce pot and add the parsley, oregano and black pepper and bring to a simmer. While the sauce is heating up cook the pasta al-dente. Drain the pasta and top with the roasted tomato eggplant sauce.To print a copy of this recipe go to.

Fresh Tomato Sauce

I usually use canned tomatoes to make sauce, however this is a great way to use vine ripened tomatoes from the garden or farmers market. It’s easy and fast yet yields a fresh, chunky and savory sauce that everyone will enjoy. It also freezes well.

* Pronto Substitutes

Tomatoes – you can use regular tomatoes but drain off the liquid before putting them in a roasting pan.   

Red Pepper Flakes – If you are serving this to children you may want to skip the red pepper flakes.

To print a copy of this recipe go to Roasted Tomato & Eggplant Sauce.

Frank Andrassy from Andrassy’s Culinary Delight teaching us how to make Roasted Tomato Sauce.