Tomato & Eggplant Sauce with Cherry Tomatoes
Tomato & Eggplant Sauce with Cherry Tomatoes brings a bold twist to everyday Italian cooking. The addition of eggplant adds a rich, velvety texture and a deeper flavor to the bright sweetness of cherry tomatoes. A staple for “pasta” lovers looking for something just a little more special – still simple, still authentic.
The Heart of Italian Tradition, in Every Jar
- In Italy, tomato sauce isn't just an ingredient – it's a ritual. From the sun-drenched fields of the South to family kitchens across the country, tomatoes are transformed into rich, velvety sauces that bring warmth and authenticity to every dish. At the core of our recipes lies a simple yet powerful blend: fresh Italian tomatoes, extra virgin olive oil, and a slow-cooking process that enhances every note of flavor.
- The essence of Italian cooking. Whether paired with meat ragù, seafood, hearty soups, or the perfect pizza, our tomato sauces are crafted to honor generations of Italian culinary tradition. Each jar captures the essence of Italian cooking – enriched with the aromas of basil, ricotta, olives, peppers, and chili – and designed to elevate your pasta dish from simple to unforgettable.
- Did You Know? Tomato sauce first appeared in Italian cookbooks in 1690, but it wasn’t paired with pasta until 1839. Thanks to Lazzaro Spallanzani’s preservation techniques in 1762, Italians could finally enjoy tomato sauce year-round – turning it into a true staple from Naples to Parma.
Ingredients
cherry tomato, aubergine, onion, sunflower oil, extra virgin olive oil, salt, sugar, basil, red wine, corn starch, garlic, flavourings, acidity regulator: lactic acid.
May contain: milk, fish, molluscs and other nuts.
Preparation
Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately. Store in a cool, dry place out of direct sunlight. once opened cover with oil, keep refrigerated and use within 5 days.
| Nutrition Facts | Per 1/2 cup (125mL) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 71 | |||
| Fat | 3 g | 4% | ||
| Saturated | 1 g | 3% | ||
| Trans | 0 g | |||
| Carbohydrate | 9 g | |||
| Fibre | 2 g | 6% | ||
| Sugars | 6 g | 6% | ||
| Protein | 2 g | |||
| Cholesterol | 0 mg | |||
| Sodium | 476 mg | 21% | ||
| Potassium | 448 mg | 10% | ||
| Calcium | 26 mg | 2% | ||
| Iron | 1 mg | 3% |
*5% or less is a little, 15% or more is a lot .
Tomatoes:
the king of Italian vegetables
Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).
The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.
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