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Peachy Roasted Eggplant Tomato Sauce Recipe

Updated on August 5, 2013

Spicy Sauce with a Secret

This chunky, rustic sauce is a delicious summer treat when tomatoes, peppers, and eggplant are abundant in the garden and in the markets. The recipe is versatile, easily adapted to your taste or the ingredients that you have on hand. Add hot peppers for spice, or sweet peppers for zip without the heat. A dash of cinnamon or ground cloves balance the tartness of the tomatoes. Finally, throw in a surprise ingredient...a ripe peach for an unexpected layer of flavor. Serve over pasta, polenta, or steamed cauliflower with a sprinkle of Parmesan cheese.

Start with fresh ingredients from the garden or market.
Start with fresh ingredients from the garden or market.

Ingredients

8-12 fresh tomatoes, peeled and seeded

3-4 fresh Japanese eggplants (or any small variety)

4-5 garlic cloves, peeled

1-3 small peppers, seeded (any variety, sweet or hot, or both!)

1 small can of tomato sauce

handful of fresh sage, basil or oregano leaves, chopped

1-3 tsp pure can sugar or brown sugar

1 TBSP balsamic vinegar or red wine

1/4 tsp cinnamon or ground cloves

1 tsp kosher or sea salt

1/4 tsp black pepper

2 TBSP olive oil

1/2 TBSP butter

1 ripe peach, peeled and seeded (if you don't care for peaches, you can leave them out. The sauce will still be delicious!)

Ingredient Resources

Start with the best ingredients, high quality balsamic vinegar and extra virgin olive oil, for the best flavor in your sauce.

Save money with Amazon Super Saver shipping, which is free for qualified orders of $25 or more.

Place an 'X' in the skin of each tomato and peach.
Place an 'X' in the skin of each tomato and peach.

Peel and Seed Tomatoes and the Peach

Tomato skins and seeds should be removed prior to adding the tomatoes to your sauce or they will add a bitter twinge. The peach should also be peeled and seeded. It is very simple to remove skins by blanching tomatoes and peaches. Bring a large pot of water to a full, rolling boil. While the water is heating, wash your produce and place and 'X' with a knife in the skin on the bottom of each tomato and peach.

Blanching releases skins so that they peel off easily.
Blanching releases skins so that they peel off easily.

Place the tomatoes and peach in the boiling water and simmer for 2 minutes. Quickly remove them from the pot and place them into a bowl of ice water. When they have cooled down, gently peel the skin away. It should slide off easily.

Cut the tomatoes in half and scrape out the seeds. Cut the peach in half and remove the pit. Discard the skins, seeds and pit. Set the peach aside.

Using your hands, hold each tomato over a medium sauce pot. Squeeze the tomato to crush it and drop it into the pot. Add balsamic vinegar and cinnamon or ground cloves. Simmer the tomatoes over medium heat to reduce the liquid while you prepare the rest of your ingredients.

Hint: Cook tomato sauce in stainless steel pots. The acid in tomatoes can react with aluminum pots and change the flavor of your sauce.

Recommended Pans for the Best Tomato Sauce

All-Clad 4201.5 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 1.5-Quart, Silver
All-Clad 4201.5 Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, 1.5-Quart, Silver

Choose a stainless steel pot that won't react with the acid in your tomatoes and discolor both the sauce and the pan.

 
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid (Island Spice Red)
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven with Self Basting Lid (Island Spice Red)

Ceramic pots are another type of non-reactive cookware that is suitable for making tomato and other acidic sauces.

 
Spread the vegetables on a cookie sheet and broil until brown.
Spread the vegetables on a cookie sheet and broil until brown.

Roast the Eggplant and Peppers

Place eggplant, peppers, and garlic in a bowl. Toss with olive oil, salt and pepper. Spread the vegetables on a cookie sheet and broil for 5-10 minutes, until browned. Check on them frequently as they can burn quickly.

Give the vegetables and the peach a rough chop in a food processor.
Give the vegetables and the peach a rough chop in a food processor.

Place the roasted vegetables and the peach in a food processor and pulse to give them a rough chop. If you do not have a food processor, chop the vegetables and peach and place them in a bowl. Mash them gently with a potato masher.

Food Processors

A food processor can save oodles of time in the kitchen. There are many sizes and features from which to choose, ranging from small, basic processors to large capacity processors with multiple blades.

Roll herbs like a jellyroll.
Roll herbs like a jellyroll.

Chop the Herbs

If using fresh herbs, there is a simple way to chop them. Wash your herbs and stack them in a pile. Roll up the pile like a jellyroll.

Roll the herbs and slice crosswise.
Roll the herbs and slice crosswise.

Using a sharp knife, slice the roll of herbs crosswise. This will make long, slender pieces. If you prefer, continue to chop the slices into smaller pieces. Add the herbs to the tomatoes and stir in.

Essentials for Chopping Herbs and Vegetables

Norpro Triple Blade Herb Scissors
Norpro Triple Blade Herb Scissors

I often use triple-blade scissors for chopping herbs. They do the job quickly and easily.

 
Pure Komachi 2 Series 8" Chef's Knife, Fuchsia
Pure Komachi 2 Series 8" Chef's Knife, Fuchsia

This chef's knife chops herbs easily and has a comfortable grip. More colors and styles are available on Amazon.

 

Cutting Boards

A high quality cutting board makes food prep safer, easier and more sanitary.

Yellow Jelli Chopping Board
Yellow Jelli Chopping Board

Flexible cutting boards are handy for transferring chopped materials from the board to your cookware. They are easy to wash, as well.

 
Breville BOV650CB Bamboo Cutting Board for use with BOV650XL Compact Smart Oven
Breville BOV650CB Bamboo Cutting Board for use with BOV650XL Compact Smart Oven

My preference is for bamboo cutting boards. They seem to me to make chopping easier, and studies have shown that they resist germs as well as antimicrobial boards.

 
Warm the tomatoes and roasted vegetables, but do not over cook to prevent stickiness.
Warm the tomatoes and roasted vegetables, but do not over cook to prevent stickiness.

Combine the Tomatoes and Roasted Vegetables

Add the roasted vegetable mixture and butter to the tomatoes. Allow the butter to melt as you stir the ingredients, and then taste the mixture. If it is bitter, begin to add sugar, 1/2 tsp at a time, until the desired flavor is reached. Warm the sauce, but do not overcook it, or the eggplant may become sticky.

Serve immediately over pasta, polenta or steamed cauliflower. Sprinkle with Parmesan cheese. Hearty focaccia bread is especially nice with this rustic sauce.

Ingredient Resources

Take advantage of Amazon Super Saver shipping, which is free for orders of $25 or more on qualified products.

Pure cane sugar and raw cane sugar provide the best flavor to your sauce, without the "twang" that cheaper, refined sugars can add. Cheap, white sugar is often beet sugar, rather than cane sugar, and it can change the taste and texture of your food and ruin a recipe. High quality cane sugar will ensure the best flavor.

Kosher salt and sea salt bring out the flavor of your other ingredients, and are have a more pleasant, mellow effect than table salt. Sea salt also adds trace minerals that are healthy for your body.

Printable Recipe

Ingredients

8-12 fresh tomatoes, peeled and seeded

3-4 fresh Japanese eggplants (or any small variety)

4-5 garlic cloves, peeled

1-3 small peppers, seeded (any variety, sweet or hot, or both!)

1 small can of tomato sauce

handful of fresh sage, basil or oregano leaves, chopped

1-3 tsp pure can sugar or brown sugar

1 TBSP balsamic vinegar or red wine

1/4 tsp cinnamon or ground cloves

1 tsp kosher or sea salt

1/4 tsp black pepper

2 TBSP olive oil

1/2 TBSP butter

1 ripe peach, peeled and seeded

Peel and Seed Tomatoes and the Peach

Place an 'X' in the skin of each tomato and peach.Tomato skins and seeds should be removed prior to adding the tomatoes to your sauce or they will add a bitter twinge. The peach should also be peeled and seeded. It is very simple to remove skins by blanching tomatoes and peaches. Bring a large pot of water to a full, rolling boil. While the water is heating, wash your produce and place and 'X' with a knife in the skin on the bottom of each tomato and peach.

Place the tomatoes and peach in the boiling water and simmer for 2 minutes. Quickly remove them from the pot and place them into a bowl of ice water. When they have cooled down, gently peel the skin away. It should slide off easily.

Cut the tomatoes in half and scrape out the seeds. Cut the peach in half and remove the pit. Discard the skins, seeds and pit. Set the peach aside.

Using your hands, hold each tomato over a medium sauce pan. Squeeze the tomato to crush it and drop it into the pan. Add balsamic vinegar and cinnamon or ground cloves. Simmer the tomatoes over medium heat to reduce the liquid while you prepare the rest of your ingredients.

Roast the Eggplant and Peppers

Spread the vegetables on a cookie sheet and broil until brown.Place eggplant, peppers, and garlic in a bowl. Toss with olive oil, salt and pepper. Spread the vegetables on a cookie sheet and broil for 5-10 minutes, until browned. Check on them frequently as they can burn quickly.

Give the vegetables and the peach a rough chop in a food processor.Place the roasted vegetables and the peach in a food processor and pulse to give them a rough chop. If you do not have a food processor, chop the vegetables and peach and place them in a bowl. Mash them gently with a potato masher.

Chop the Herbs

Roll herbs like a jellyroll.If using fresh herbs, there is a simple way to chop them. Wash your herbs and stack them in a pile. Roll up the pile like a jellyroll.

Roll the herbs and slice crosswise.Using a sharp knife, slice the roll of herbs crosswise. This will make long, slender pieces. If you prefer, continue to chop the slices into smaller pieces. Add the herbs to the tomatoes and stir in.

Combine the Tomatoes and Roasted Vegetables

Warm the tomatoes and roasted vegetables, but do not over cook to prevent stickiness.Add the roasted vegetable mixture and butter to the tomatoes. Allow the butter to melt as you stir the ingredients, and then taste the mixture. If it is bitter, begin to add sugar, 1/2 tsp at a time, until the desired flavor is reached. Warm the sauce, but do not overcook it, or the eggplant may become sticky.

Serve immediately over pasta, polenta or steamed cauliflower. Sprinkle with Parmesan cheese. Hearty focaccia bread is especially nice with this rustic sauce.

Please leave your comments, questions or suggestions for me.

I would love to hear from you!

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    • GirlLovesNature1 profile image

      GirlLovesNature1 

      6 years ago

      I make a sauce very similar to this as an accompaniment to pasta, but I never thought of including peaches! I will have to try that. Thank you for the tip.

    • OrganicMom247 profile image

      OrganicMom247 

      6 years ago

      Interesting recipe.

    • profile image

      anonymous 

      6 years ago

      You recipe looks tasty and healthy. I want a taste! :)

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