Description
An easy roasted garlic tomato sauce comes together in minutes but tastes like it cooked for hours.
Ingredients
Scale
- 4–5 whole heads garlic
- 4–5 Tbs olive oil (have extra handy)
- 2 14.5 oz. cans no-salt-added tomatoes
- 1 6 oz. can no-salt-added tomato paste
- 1 Tbs agave (maple syrup or your favorite sweetener)
- 1½ tsp oregano
- 1/3 – ¼ tsp red pepper flakes
- ½ tsp salt
- pepper to taste
Instructions
- Heat the oven to 400. Use a sharp knife to cut the bottoms off the garlic heads. Try to cut off just enough so that the cloves inside are exposed. Place a tablespoon of oil in a muffin tin for each head you’ll be roasting. Add the heads, and kind of rub them around in the oil. Add more oil if you need to. Cover each head with a little foil and bake for about 30 minutes.
- Combine all the remaining ingredients in a food processor.
- When the garlic’s done and cool enough to handle, squish the cloves out into the food processor. Get as much of the oil in there too as you can, because it carries a lot of flavor.
- Pulse in the food processor until smooth. Transfer to a saucepan to heat through on the stove.
- Category: Sauce
- Cuisine: Italian-Inspired