No-can pasta sauce in Italy and Sicily -- legendary. But in the absence of a trip, do your own this lazy way, producing two sauces for the same meal.
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Sauce 1. Small roasting pan: 3 onions chopped roughly, 5 tomatoes, oregano, basil sprigs, thyme, garlic or scapes. Add 1/4 cup olive oil. Roast at 350 for 45 min. Add 1/4 cup broth of some sort, O'Doul's beer, wine, coke, whatever. Mash and cook and add liquid until texture you like.
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Sauce 2. Meanwhile, peel and slice in 1/4 or so slices, eggplant. Sprinkle with salt, let sweat 15 min. and drain on paper towel if supserstitious. Otherwise skip. Put 1/4 cup olive oil in tagine, put in slices, cover, cook stove top 15 min. Add 1/4 cup broth, O'Doul's, wine, beer anything. Cook away. Add garlic any time.
Keep a can or organic crushed tomatoes handy.
.
Sauce 1. Small roasting pan: 3 onions chopped roughly, 5 tomatoes, oregano, basil sprigs, thyme, garlic or scapes. Add 1/4 cup olive oil. Roast at 350 for 45 min. Add 1/4 cup broth of some sort, O'Doul's beer, wine, coke, whatever. Mash and cook and add liquid until texture you like.
.
Sauce 2. Meanwhile, peel and slice in 1/4 or so slices, eggplant. Sprinkle with salt, let sweat 15 min. and drain on paper towel if supserstitious. Otherwise skip. Put 1/4 cup olive oil in tagine, put in slices, cover, cook stove top 15 min. Add 1/4 cup broth, O'Doul's, wine, beer anything. Cook away. Add garlic any time.
Keep a can or organic crushed tomatoes handy.
