Roasted garlic tomato sauce
Try this Roasted garlic tomato sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- kosher salt and freshly ground black pepper to taste
- 3 pounds tomatoes stems removed
- 1 small head of garlic
- 2-4 tablespoons olive oil more or less as needed
- 1/4 cup fresh basil more to taste
- 1 pound cooked pasta
- Carbohydrate 28.3403694603094 g
- Cholesterol 37.421370525 mg
- Fat 1.20763997126434 g
- Fiber 0.0424000006676521 g
- Protein 5.92347676382057 g
- Saturated Fat 0.171183638750918 g
- Serving Size 1 1 to 6 serving (456g)
- Sodium 6.90988555008961 mg
- Sugar 28.2979694596417 g
- Trans Fat 0.396724380977733 g
- Calories 149 calories
Preheat the oven to 400 degrees. Line a large baking sheet with foil and set aside. Quarter the tomatoes and place on the pan. Add fresh basil on top of tomatoes then drizzle the olive oil across the top. Sprinkle salt and pepper on top. Cut the top of the garlic off and then wrap in foil. Place on the pan. Roast the tomatoes for 45 minutes, or until the skins start to shrivel. Allow to cool slightly, and then pour the tomatoes and basil into a blender. Remove the foil from the garlic and squeeze the cloves into the blender. Pulse until you reach your desired consistency. Add more basil, salt and pepper to taste. Warm if needed, before serving. Serve over cooked pasta.
