If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is borrowed from an Alice Waters recipe, with a few changes. It's one of my daughter's favorites. When she comes home to visit in the winter, I've been known to be found outside grilling the vegetables for this sauce (given that I live in Montana, where winters are really, really cold, that's saying something). But, of course, this is best when you can gather vegetables right from the garden, or the farmer's market. —louisez
- 4 large tomatoes, cut in half
- 1 medium eggplant, sliced
- 2 sweet onions, cut in half
- 2 red peppers, cut in half, stemmed and seeded
- 2 cloves garlic, minced
- 2 cups chopped fresh tomatoes (any type you like)
- 6 large basil leaves, torn
- 1/4 cup chopped fresh flat leaf parsley
- pasta, any type you like
- parmigiano reggiano, to pass, for grating
- salt and pepper, to taste
- olive oil
- Brush the tomatoes, eggplant slices, peppers, and onion halves lightly with oil. Grill till cooked and nicely browned (the timing will vary, depending on vegetables, thickness of cut, how hot the fire is). I like to grill one type of vegetable at a time -- it's easier. When grilled, let cool. Chop coarsely.
- Saute garlic cloves in 2 Tbs. olive oil for a few minutes (do not let brown). Add fresh tomatoes and grilled vegetables, as well as herbs, and salt and pepper. Simmer till consistency is right -- thick enough to coat pasta nicely (30-45 minutes or so). If you don't like a chunky sauce, puree with an immersion blender. Serve sauce with pasta, and cheese, if you like.
- This recipe was entered in the contest for Your Best Barbecue