5 large garden fresh tomatoes, skins removed and tomatoes chopped
1 can tomato sauce (optional-you can add more tomatoes and blend them in a blender. See instructions below, especially for eggplant parmigiana)
4 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
Instructions
Boil a pot of water and dip tomatoes into water to remove the skins.
In a skillet with olive oil, saute onions until soft and translucent
Add garlic and chopped tomatoes
Add the tomato sauce (Remember this is optional- I do this to make more sauce-see note below)
Stir in the honey
Salt and pepper to taste
Simmer on medium low heat for about 20 minutes
NOTE: If you are using this sauce for my eggplant parmigiana, use the method without the can of tomato sauce. Chop tomatoes, pulse in a blender for a couple of minutes, add to the skillet of onions and other ingredients. Cook on medium-low heat until sauce thickens and turns a deep red.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/homemade-chunky-tomato-sauce/