Maybe this recipe seems obvious, but maybe it’s also a gentle reminder: Good tomato sauce is always incredible to have in the fridge—for a fast pasta dinner or an even faster breakfast with poached eggs and toast—and it tastes so much better when it’s made at home to your liking. Good quality canned tomatoes are important here, so keep a stack in your pantry at all times. In this case, I personally suggest crushed Bianco Di Napoli or San Merican Tomatoes, but this is your tomato sauce, so use what you know and love. As always, taste and adjust as you go—add less salt and pepper to start, and more toward the end, as needed—and keep an eye on it as it simmers in order to reach the desired consistency for whatever dish you plan to use it for. For eggplant parmigiana, a thicker consistency is best, to avoid too much moisture in the dish. Note: This can be prepared ahead and stored in the refrigerator for up to seven days or frozen for up to three months. Add a little extra water when reheating to thin it out for other dishes, if necessary.