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Heirloom Tomato Eggplant Pasta Sauce (Vegan, Gluten-Free)

Sharon Palmer

Whether you’ve got oodles of tomatoes growing in your garden, or you brought back some doozies from the farmers market, you can make the most amazing, delicious, and nutritious pasta sauce in the world out of your own kitchen. I add eggplant and zucchini—summer veggie staples—to further enrich the Mediterranean flavors of the sauce. It’s easy, too! Just follow my simple recipe for Heirloom Tomato Eggplant Pasta Sauce, and enjoy the sauce on pasta, lentil patties, pizza, flatbread, casseroles, or over grilled vegetables.

Heirloom tomatoes growing in my garden.
When they are in season, I can get a basket filled with tomatoes daily from just a few productive plants.
Pot of sauce cooking

I love the softer shades of this sauce, which takes on the colors of the tomatoes you choose to use. My batch used a lot of yellow and golden tomatoes, thus coloring it with softer, golden tones. If you use more dark reddish-purple tomatoes, the color will take on a more wine-colored shade. Make a big batch and include this healthy sauce all week long, or freeze it in airtight containers to use in the future.


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Heirloom Tomato Eggplant Pasta Sauce (Vegan, Gluten-Free)

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 3 quarts of sauce 1x


  • 1 tablespoon extra virgin olive oil
  • 1 medium eggplant, diced
  • 1 medium zucchini, diced
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 8 cups chopped ripe heirloom tomatoes (use as desired colors, shapes, and varieties; make sure to use juice on cutting board resulting from chopping)
  • ¼ cup chopped basil leaves (or 2 teaspoons dried)
  • ¼ cup chopped parsley (or 2 teaspoons dried)
  • ¼ cup chopped oregano (or 1 teaspoon dried)
  • 1 teaspoon brown sugar
  • Salt and pepper, as desired


  1. Heat olive oil in a large 1 gallon pot or Dutch oven. Add eggplant, zucchini, onion, and garlic and sauté for about 5 minutes.
  2. Add remaining ingredients, cover, and cook over medium-low heat for 1 hour, stirring occasionally. Cook until thickened, and tomatoes are very soft and the consistency is thick. May add water if mixture gets too thick.
  3. Remove from heat and allow to cool.
  4. If you prefer a creamier sauce, pour the mixture into batches in a blender and pulse for just 5-10 seconds, just enough to make a smooth texture with some remaining lumps. Alternatively, you can serve the sauce without blending it (as pictured above).
  5. Serve as desired with pasta, nut loafs, patties, sandwiches, vegetables, side-dishes, and more. Store in the refrigerator in an airtight container for up to 1 week. Freeze in airtight containers for up to 6 months.


  • Serving Size: 1 serving
  • Calories: 54
  • Sugar: 5 g
  • Sodium: 10 mg
  • Fat: 1.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Use this sauce in some of my favorite recipes:

Cauliflower Spinach Lasagna
Lentil Patties with Basil Arugula Cashew Cream
Rainbow Veggie Pizza on Cornmeal Crust

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