Sunday evening is usually pizza night at our place.
Yesterday I’d run out of the tomato sauce I use on the base. Since I had enough ingredients – garlic, onions, canned tomatoes, basil, thyme and oregano – to make a lot, I did and froze most of the excess.
The rest I kept until I was preparing dinner tonight. I poured it over sliced egg-plant, baked it for about 20 minutes, then topped it with grated parmesan cheese and left it in the oven until it started to brown.
It was delicious with gurnard and asparagus and I’m grateful for it.