Eggplant Parmigiana-Ready Tomato Sauce

Name: Eggplant Parmigiana-Ready Tomato Sauce
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 sweet onion, peeled and diced; 4 cloves garlic, finely minced; Salt and freshly cracked black pepper, to taste; 1 tablespoon dried oregano; 1 sprig fresh basil, leaves only (about 8 leaves), roughly torn, plus more, for garnish; 1 tablespoon crushed or chopped calabrian chilis or calabrian chili paste (optional); 28 ounces organic crushed tomatoes (preferably Bianco Di Napoli or San Merican); Water, as needed

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Makes 4 to 6 servings 1x

Time 30 minutes

Units Scale

Ingredients

2 tablespoons extra virgin olive oil
1/2 sweet onion, peeled and diced
4 cloves garlic, finely minced
Salt and freshly cracked black pepper, to taste
1 tablespoon dried oregano
1 sprig fresh basil, leaves only (about 8 leaves), roughly torn, plus more, for garnish
1 tablespoon crushed or chopped calabrian chilis or calabrian chili paste (optional)
28 ounces organic crushed tomatoes (preferably Bianco Di Napoli or San Merican)
Water, as needed

Instructions

In a large pot, heat olive oil over medium heat. Once hot, add onions and cook until fragrant and sweated out, about 5 to 7 minutes, then add garlic, salt and freshly cracked pepper, oregano, basil, and, if using, your choice of calabrian chilis. Use a wooden spoon to stir as you go to avoid any burning and adjust the heat accordingly. Add crushed tomatoes and a splash of water (approximately ¼ cup) to fully empty/rinse the can and any remaining bits of tomatoes. Keep the pan or pot at a steady simmer for about 20 minutes, until the sauce has thickened (it should be about the same consistency as a thick, chunky salsa). Taste and adjust the amount of salt to your preferences. Set aside until ready to use, or, cool, transfer to an air-tight container, and store in the refrigerator for up to seven days.

— Recipe by Erika Houle