Tomato Sauce for the Eggplant Parmigiana

Tomato Sauce for the Eggplant Parmigiana
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 12 cups Tomatoes, Blanched, Peeled and Seeded
  • 2 Yellow Onions, Chopped
  • 1 Carrot, Chopped
  • 8 Garlic Cloves, Minced
  • 3 tbsps Olive Oil
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup Fresh Basil, Chopped
  • 1/2 tsp Oregano, Dried

Pairing Notes: This sauce goes with the Spicy Calabrese Sausage with Bell Peppers and Onions over Penne recipe as well as the Eggplant Parmigiana.

Chef’s Tip: If you grow or buy a massive pile of fresh tomatoes, blanch, peel and seed them and put them into gallon Ziploc bags to freeze; then you’ll have them ready whenever you want to make this sauce.


  • In a large Dutch oven, heat olive oil over medium-high heat
  • Add the garlic, onion and carrot, and cook until the onion is translucent
  • Add tomato and oregano and stir
  • Bring to a boil, then simmer covered until the tomato breaks down (about one hour). If you have an emersion blender you can use it to help homogenize the sauce but leave it somewhat chunky
  • Stir in fresh basil and salt and pepper to taste

Photo courtesy of Serena Lourie