Simple chunky tomato sauce from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 217) by Susan Spungen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on October 31, 2024

    I bought the ingredients for the eggplant parm before I realized how long the recipe took so I woke up the next morning and immediately started making the sauce before work. I felt like an Italian grandma, squeezing tomatoes with my hands at 6:00 a.m. The recipe as is calls for very little salt so I used my judgment on that . The picture shows onions being caramelized but the recipe doesn't quite call for that. Also, if I only cooked it down as long as it said it would still be soup so I had to cook it down longer. Glad I woke up early. Adding six basil leaves to an entire pot of sauce also seems silly. The recipe says that you won't use the entire amount of tomato sauce in the eggplant parm, but if you follow the instructions, you do. I think there are a few editing issues here.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.