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(Makes about 4 cups)
About 5 tablespoons extra virgin olive oil or 2 tablespoons extra virgin olive oil and 3 tablespoon garlic oil
2 cups diced red bell pepper (1/4-inch dice)
2 tablespoons minced garlic
2 cups diced red onion (1/4-inch dice)
Gray salt and freshly ground pepper
2 tablespoons tomato paste
1 can (28 ounces) whole tomatoes, chopped
1-1/2 cups double-strength Chicken Stock, or 3 cups canned low-salt chicken broth boiled until reduced by half
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
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Thick Tomato Sauce
The only time I use tomato paste is in this "vegetable Bolognese." The paste binds the sauce so it does not separate into liquid and solids, which is important in making the eggplant lasagnette, so you don't end up with a pool of liquid at the bottom.
Heat 1/4 cup of the olive oil (or 2 tablespoons olive oil and 2 tablespoons garlic oil) in a heavy saucepan over medium-high heat until hot. Add the bell pepper and sauté until brown, about 7 minutes. Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown. Add the onion and a pinch of salt (if the pan is dry and the ingredients look as if they might burn, adding salt will release the liquid in the onions), and cook until brown, about 5 minutes. Add the tomato paste and stir to mix well.
Add the tomatoes and their juice, the stock, and bay leaf. Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes. Be sure to stir often to prevent scorching. Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper. Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
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The Eggplant Show |
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Quick Tip:
If the sauce is a little thin, add some breadcrumbs to ensure a firm lasagna. |
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Related Recipes:
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