This tomato pasta sauce is made with roasted tomatoes and roasted garlic. It is a bold and complex sauce that will make any pasta shine.
You will need some time in order to roast your tomatoes and garlic for this but I promise you will not regret it. Make sure you do not pile up the tomatoes on your roasting pan when making this. You do not want the tomatoes to sweat so make sure they are in a single layer. If you need to work in batches, do so. Also, don’t skip the sugar. You need to balance the acidity of the tomatoes.
All you need to do with the garlic bulb is cut a little bit of the top off. You do not need to peel it. Once the garlic is done go ahead and squeeze it out by grabbing the whole head and, well, squeezing. Discard the peels and make a paste of the roasted garlic cloves. This paste will take your sauce to another level of delicious.
This sauce has no animal products so it is vegan. Don’t let that fool you. This is a superior tomato pasta sauce.
Here is what you need to do for this exquisite tomato pasta sauce:
16 oz. cherry, grape or small Roma tomatoes
1 head garlic – cut top off
¼ cup olive oil + 2 TBS for skillet
1/8th cup balsamic vinegar
1 TBS combination of dried thyme and fennel seeds
2 tsp. salt
1 tsp. black pepper
1 tsp. sugar
1 small white onion – finely chopped
4 garlic cloves – minced
1 – 28 oz. can whole tomatoes – chopped
1 TBS crushed oregano
1 TBS freshly chopped basil
Heat oven to 400 degrees.
Place the tomatoes and garlic head in a roasting pan. Drizzle with the olive oil, balsamic vinegar, salt, black pepper, thyme, fennel seeds and sugar. Be generous on the garlic with the oil and salt. Roast the tomatoes for 30 to 35 minutes. Remove from the oven and set aside.
Press the garlic cloves out of the head and mash them with the back of a spoon. Set aside.
While the tomatoes are roasting, heat 2 TBS olive oil in a skillet. Add the onion and cook for about 8 minutes – until softened, translucent and lightly browned. Add the minced garlic, mix well, and cook for a couple of minutes, until you can smell it. Add the canned tomatoes and oregano. Stew the tomatoes for about 20 minutes.
Add the roasted tomatoes and garlic to the sauce. Mix well and taste for salt. Re-season if necessary. Simmer for an extra 10 minutes. Add the basil and turn off the heat. Serve with your preferred choice of pasta and shredded Parmesan cheese. Enjoy!
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