Ratatouille-Style Tomato Sauce | Midwest Living
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Ratatouille-Style Tomato Sauce

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Ratatouille-Style Tomato Sauce

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  • Makes: 40 servings
  • Yield: 5 to 6 pints
  • Prep 45 mins
  • Cook 1 hr to 2 hrs
  • Process 55 mins

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This eggplant-laden sauce is a hearty, meatless alternative to spaghetti sauce. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Ingredients

  • 8 cups peeled, chopped tomatoes (3 1/2 to 4 pounds)
  • 6 cups peeled, chopped eggplant (1 pound)
  • 2 cups chopped onion (2 large)
  • 2 cups pitted, chopped ripe black olives, chopped
  • 2 cups 5% red wine vinegar or cider vinegar
  • 2 cups packed brown sugar
  • 2 6 - ounce cans tomato paste
  • 1/4 cup olive oil
  • 1/4 cup dried parsley
  • 2 tablespoons dried savory, crushed
  • 2 tablespoons dried oregano, crushed
  • 8 -12 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper

Directions

  1. In an 8- to 10-quart nonreactive heavy pot combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 1 to 2 hours or until desired consistency. Ladle hot sauce into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 55 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

Nutrition Facts

(Ratatouille-Style Tomato Sauce)

Servings Per Recipe 40, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Niacin (mg) 1, Monosaturated fat (g) 2, carb. (g) 16, Cobalamin (Vit. B12) (µg) 0, sugar (g) 14, sodium (mg) 299, pro. (g) 1, Potassium (mg) 245, Trans fatty acid (g) 0, calcium (mg) 34, fiber (g) 2, Thiamin (mg) 0, iron (mg) 1, cal. (kcal) 86, Riboflavin (mg) 0, Fat, total (g) 2, chol. (mg) 0, vit. A (IU) 469, sat. fat (g) 0, vit. C (mg) 8, Folate (µg) 12

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