Just like all great tomato sauces, this one is fantastic on spaghetti and in just about any pasta dish really. Also very good with chicken, fish and other meats. This is a tasty example of how tomato sauce, which is already a healthy choice, can be packed with even more nutrients, the sauce will be on the thick side when you first make it, this way if you make a big batch you can freeze it. To use immediately, thin down with chicken broth or tomato juice until it is the desired consistency. Makes about 10 cups
What you will need
- 1 or 2 rimmed baking sheets, lightly oiled
- Preheat oven to 375*
- 2 medium eggplants, halved lengthwise
- 1/3-1/2 cup olive oil, divided
- 3 cups chopped onions
- 1 cup chopped turnips
- 1 cup chopped carrots
- 1/2 cup chopped parsnip
- 4 cloves garlic, chopped
- 8 cups chopped seeded paste tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp molasses
- 1/2 tsp salt
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 tbsp chopped fresh parsley
Arrange eggplant halves on rimmed baking sheet cut side down (use 2 sheets if needed) drizzle each half with 1 tbsp of olive oil. Bake in preheated oven for 35 minutes, or until flesh is soft. Let cool then scoop out flesh and discard skins.
Meanwhile, in a large skillet, heat 3 tbsp of olive oil over medium heat. Add onions, turnip, carrot, and parsnip and cook, stirring constantly for 2 to 3 minutes. Reduce heat to low, cover and gently cook the vegetables for about 10 minutes, stirring occasionally. Add more olive oil as needed to keep from scorching. Vegetables should be almost tender and slightly browned. Add garlic and cook, stirring frequently, for 5-6 minutes or until early vegetables are cooked.
Add eggplant flesh, tomatoes, vinegar, molasses, and salt. Bring to a light simmer. Cover and simmer gently, stirring occasionally, for 10 minutes. Stir in basil, oregano and parsley. Bring to a simmer and cook for 1 minute, stirring constantly. Thin with tomato juice or chicken broth u tile desired consistency. Or remove from heat and let cool, pack into freezer containers of 2-4 cups servings leaving 1 inch of head space, remove air and freeze for up to 6 months.