Pomodoro Sauce

by on March 17, 2014 » Add the first comment.
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This sauce (everything before the eggplant) can be used for many things.  It is good on pizza, on bread, in lasagna or spaghetti, and much more.


  • 1 Onion – chopped
  • 2 TBL EVOO
  • 4 cloves garlic – chopped
  • 2 TBL sugar
  • 1 can diced tomatoes
  • 1 C chicken stock
  • Several basil leaves
  • 1 eggplant – peeled
  • Mozzarella cheese
  • Parm Reggiano cheese


  1. Cook chopped onions, butter and EVOO over medium low heat for 30 minutes.
  2. Add chopped garlic and sugar and cook for another two minutes
  3. Add one can diced tomatoes and 1 CUP chicken stock, and simmer for another 30 minutes
  4. Add thin strips of basil and cook for another minute
  5. Cut eggplant into thin strips, spray each side lightly with Pam, and cook over medium high heat in a stainless steel or cast iron skillet for a minute or two
  6. Create a lasagna of Eggplant, sauce, Mozzarella, Parm Regg, and then repeat.
  7. Finish with cheese on top and bake about 12 minutes at 350 degrees

Find more like this: Casseroles and Pan Dishes, Condiments and Sauces

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