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Tian of eggplant and tomatoes


2 medium onions

6 ripe tomatoes

1 ½ t dried basil

1 ½ t dried thyme

2 T grated parmesan

1 large eggplant

½ cup olive oil


Slice eggplant into thin rounds.  Salt and drain.

Preheat oven to 300 degrees.

Slice onion very thin.  Slice tomatoes.  Layer onions, eggplant, tomatoes and herbs.  Repeat.  Top with grated parmesan cheese and then pour olive oil over the top.  Bake for 3 hours, pressing down once during the baking.  Serve warm or at room temperature with bread and goat cheese. Makes 6 servings.


Quick fresh tomato sauce

by David Tanis

  • 5 pounds tomatoes

  • ¾ teaspoon salt

  • 2 tablespoons olive oil

  • 1 tablespoon tomato paste

  • 1 garlic clove, halved

  • 1 basil sprig

  • 1 bay leaf

  1. Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

  2. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

  3. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

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