Step 2 Slice the garlic and chop the onion, set aside Step 3 If using cherry tomatoes (as pictured here) cook them until soft with a touch of water. I threw my other tomatoes into the hot tomatoes to peel the skins. Once the large tomatoes start to peel (approximately 3 minutes) remove and let cool. Step 4 Strain and remove the seeds and skin from the cherry tomatoes. I use my grandmother's Foley food hand crank mill 🙂 --Yields approximately 4 cups of sauce. Remove the skin from the larger tomatoes and crush with your hands. This feels amazing and results in a nice slightly chunky goodness. Combine both the sauce and the crushed tomatoes. You'll have approximately 8 cups of tomato base. Step 5 Sauté the onion and garlic in remaining olive oil. Move slowly until tender. This smells amazing! Add the tomatoes. As an intuitive cook, I added two handfuls of salt (2 tsp) and one of crushed pepper(1 tsp) and 1 tablespoon of sugar. Step 6 Add a bunch of chopped basil and oregano. Be as liberal as you like. This is where the flavor lives. Step 7 Add the roasted eggplant and enjoy a warm bowl of golden yumminess--this is as good as it gets! And with all the abundance available at the Ithaca Farmer's Market, count your lucky stars for living so close, or for having the opportunity to come visit. life is good, our market is abundant.