Oven-Roasted Tomato Sauce with Aubergine

Making tomato sauce in the oven is one of the simplest ways to prepare a flavourful base for the week: you chop everything, spread it on a tray and let the oven do the rest. The dry heat concentrates the flavour of the tomatoes and lightly caramelises the onion, while the aubergine gives the sauce body. The result pleases the whole family and is an easy way to add more vegetables to your meals.

Ingredients (4 to 6 servings)

• 1 medium aubergine (about 300 g), cut into 2 cm cubes
• 300 g cherry tomatoes, whole
• 400 g ripe tomatoes, cut into chunks
• 1 medium red onion (about 150 g), sliced into half-moons
• 3 garlic cloves, thinly sliced
• 4 tablespoons (60 ml) olive oil
• 1/2 teaspoon salt and freshly ground black pepper, to taste
• 1 teaspoon dried oregano or a sprig of thyme (optional)
• A few fresh basil leaves, to finish (optional)

Preparation: 15 minutes. Oven: 35 to 40 minutes. Difficulty: easy.

Method

1. Preheat the oven to 200 °C.
2. Place the aubergine, both types of tomato, the onion and the garlic on a large baking tray, ideally in a single layer. If the vegetables are crowded, use two trays: this way they roast instead of steaming in their own juices.
3. Drizzle with the olive oil, season with the salt, pepper and dried herbs, and toss well with your hands or a spoon.
4. Roast for 20 minutes. Take the tray out, stir, and return it to the oven for another 15 to 20 minutes, until the aubergine is soft, the tomatoes have burst and the edges of the onion are lightly golden.
5. Remove from the oven and leave to rest for 5 minutes.
6. For a rustic sauce, crush the vegetables with a fork directly on the tray. For a smooth sauce, blend with a stick blender, adding 2 to 4 tablespoons of water if it is too thick.
7. Taste, adjust the seasoning and finish with fresh basil.

How to serve it

This sauce is very versatile and can be the base of several meals:

• With pasta: about 4 tablespoons of sauce per serving of cooked pasta; add a little of the cooking water to bring it together.
• With rice or couscous: as a vegetable side, with a protein alongside.
• With fish or chicken: spread the sauce in an ovenproof dish, place the fillets or breasts on top and bake until cooked through.
• With eggs: heat the sauce in a frying pan, make small wells, crack an egg into each one, cover and cook over a low heat.
• On toast: on toasted bread with fresh cheese or ricotta, as a starter or snack.

Nutritionally, it is a sauce made only from vegetables and olive oil, with no added sugar and a controlled amount of salt, unlike many ready-made sauces. Tomatoes provide vitamin C and lycopene, a pigment that is better absorbed when tomatoes are cooked with a little fat, while the aubergine and onion add fibre. For a balanced meal, simply add a source of protein and a portion of carbohydrates, preferably wholegrain.

Tips, variations and storage

• Ripe tomatoes make a difference: out of season, cherry tomatoes usually have more flavour than large tomatoes. You can also add 1 tablespoon of tomato purée before blending.
• Balanced acidity: if the sauce tastes too acidic, leave it in the oven a few minutes longer or add half a grated carrot to the vegetables before roasting.
• For children: blend until completely smooth; the aubergine "disappears" into the sauce and the texture is more readily accepted.
• More vegetables: diced courgette, red pepper or pumpkin go well and roast in the same time.
• With a kick: a pinch of dried chilli flakes or smoked paprika before it goes into the oven.
• Less fat: you can reduce the olive oil to 2 tablespoons, stirring the vegetables more often so they don't stick.

Once cooled, store the sauce in a jar or airtight container in the fridge for up to 4 days. It also freezes well in portions for up to 3 months: thaw overnight in the fridge and reheat in a saucepan.

In summary

With one aubergine, two types of tomato, red onion, garlic and olive oil, you can make a tasty homemade tomato sauce packed with vegetables in the oven, with almost no effort. The key is to spread the vegetables in a single layer, roast them at 200 °C for about 40 minutes and decide at the end between a rustic or smooth texture. It is a base recipe that works with pasta, rice, fish or eggs throughout the week.