Simple ingredients. Slow cooking. Big flavor.
This Rustic Garden Sauce came together the same way a lot of good meals do out here — by using what was available and figuring it out as I went. Fresh tomatoes were cooked down slowly while zucchini and eggplant roasted in the oven until tender and slightly caramelized. Everything was then combined into a chunky, rustic-style sauce that tastes fresh, rich, and straight from the garden. No fancy techniques. No complicated ingredients. Just simple food made from real ingredients.
Ingredients
- Fresh tomatoes
- Zucchini
- Eggplant
- Garlic powder
- Onion flakes
- Salt
- Pepper
How I Made It
Step 1 — Start the Tomatoes
Cut the tomatoes into chunks and add them to a large pot over medium heat. Allow them to slowly cook down and release their juices.
Step 2 — Roast the Vegetables
While the tomatoes cook, roast chopped zucchini and eggplant in the oven until tender and slightly browned around the edges.
Step 3 — Combine Everything
Add the roasted vegetables into the tomato mixture. Season with:
- garlic powder
- onion flakes
- salt
- pepper to taste.
Step 4 — Create the Rustic Texture
Instead of blending the sauce smooth, use a potato masher to break everything down while still leaving plenty of texture and chunks throughout the sauce.
Step 5 — Let It Simmer
Continue simmering uncovered until the sauce thickens to your preferred consistency.
Storage
- Store in the refrigerator in sealed jars for several days.
- Extra sauce can be frozen for future meals.