Roasted garlic and tomato sauce
Prep:
15 mins
Cook:
20 mins
A simple and zesty sauce with the warmth of roast garlic infused and plenty of flavour. This freezes well and compliments many dishes.
3 whole heads garlic cloves, removed from skin
3 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
95g tomato paste
1 tsp salt
1 tsp balsamic vinegar
½ tsp crushed red chilli
1 tsp oregano
1 tsp dried basil
2 x 400g plum tomatoes, with their juices
Preheat the oven to 180°C / 350°F / Gas mark 4.
Tear a sheet of kitchen foil and place the garlic heads inside then close tightly.
Roast in the oven for 20 minutes or until the garlic is soft. Set aside.
Heat the olive oil in a large saucepan then add the onions and cook until soft and lightly browned, about 4 minutes.
Add the garlic and cook for another minute, before adding the tomato paste, salt, vinegar, chilli pepper, and herbs then stir through and cook for 1 minute.
Add the plum tomatoes, using your hands to squeeze to crush them as you place them in the pan.
Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Add the roasted garlic cloves using a fork and stir in to combine.
Continue to cook for 30 minutes, adding some water as necessary if sauce is too thick.
Once cooled this sauce can be frozen in containers for a later date or used directly over pastas or bakes.
Serves
Makes 1 ltr
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables, Chilli
Recipe Type
Dressings & Sauces, Vegetarian, Slow cooking
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy
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