Summer Eggplant Pasta Sauce with Fresh Basil
I love the vibrant colors that come out at the farmers market as the weather gets a little hotter. Eggplants from lavender to deep purple, peppers of all colors and varying heat, even Italian tomatoes in red, yellow, and orange – they all make me want to take them home and start cooking.
But then I get home and it’s hot – really hot. Summer has the most beautiful produce, but I hate heating up the kitchen on a day that’s going to get to 100. That’s why lots of summer pasta sauces are made with fresh veggies barely cooked and tossed with pasta. There is another way to have your kitchen cool and cook up those farmers market jewels. That would be by using your trusty slow cooker.
You may have mistakenly put your slow cooker away until next fall, but go ahead and pull it back out. It’s almost more important in the summer.
For the fresh tomatoes it’s best to use Italian since they are meatier and not as juicy. If you use regular tomatoes seed them or be prepared to cook your sauce down longer than 8 hours. You can also seed the Italian ones to make a thicker sauce.