The Thompson Kitchen

Approachable, everyday recipes

tomato sauce

Weeknight Eggplant Parmesan

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Who isn’t always looking for more attainable weeknight dinners that: 1. aren’t crazy labor intensive 2. use a few ingredients 3. help you eat your veggies 4. are delicious!? I know I always am! Enter this weeknight eggplant parmesan.

This eggplant parmesan is different because you broil the eggplant instead of frying it, saving time and making it healthier. A win win in my book! We’re also getting closer to eggplant and tomato season and I fully intend on making this once a week with local produce.

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Cast Iron Skillet Pizza

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Have you made homemade pizza in a cast iron skillet before? If not you’re missing out! It produces the most delicious pizza with a crust that’s crispy on the bottom and sides. My mouth is watering just thinking about it!

The best part is how fun any easy they are to make. Either buy your favorite dough or if you’re feeling fancy, make your own. Then put on your favorite toppings. Perfect for a dinner party, an activity to do with your kids, or just a quiet date night in. Now open a bottle of wine (or champagne, our favorite drink with pizza!) and lets get cooking!

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Simple Tomato Sauce

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I started making this tomato sauce earlier this year when I wanted something lighter and brighter than traditional jarred tomato sauce for homemade gnocchi. Since then I haven’t looked back. Don’t get me wrong, there are great jarred tomato sauces out there, but if I have time I’ll make this instead.

It helps that this only takes a handful of ingredients, all of which I tend to keep on hand. The recipe might look familiar because I’ve used it multiple times before, like in my eggplant rollatini and zucchini ricotta roll-ups. Because I use it so much I thought it deserved its own place on the blog. I hope you like it as much as I do!

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Zucchini Ricotta Roll-ups

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Zucchini is hands down one of my favorite, if not my favorite vegetable. I love how versatile it is and how it takes on the flavor of however you prepare it. It’s one of those vegetables that I always have in the fridge because I can throw it in tacos, soups, pasta, or just roast it in rings and eat it straight off the pan (guilty…).

This recipe truly highlights just how versatile it is. It’s one of Rich’s and my favorite dishes and while it’s good all year long (hello cozy comfort food), it’s particularly amazing now when zucchini is at it’s peak. Just make sure you make plenty – it’s one of those dishes that everyone wants seconds and it makes amazing leftovers for lunch the next day.

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