Roasted Garlic Pasta Sauce

Roasted Garlic Pasta Sauce

I like to make my pasta sauces ahead of time so when I need to make a quick meal I have the makings of a quick meal handy.  If you don’t know what to do with all of those summer tomatoes then here is the recipe for you!


6 Garlic Bulbs

4 Tablespoons Olive Oil

4 Red Bell Peppers (Halved & Seeded)

25 Peeled Tomatoes

3 Tablespoons Brown Sugar

2 Tablespoons Kosher Salt

1 Tablespoon Balsamic Vinegar

1 Teaspoon Freshly Ground Pepper

1 Cup Combined Chopped Herbs (Oregano, Thyme, Parsley, Basil)

Preheat your oven to 400° F.  Peel away the dry outer layers of skin from the garlic bulbs.  Leave the skins and cloves intact.  Cut off the pointed top portions which should be about a half inch.  You want to leave the bulbs intact, but expose the individual cloves.  Put the garlic bulbs, cut sides up, in a small baking dish.  Drizzle with 1 tablespoon of the olive oil. Cover with foil and set aside.  Cut the red peppers in half and throw away the seeds.  Place the peppers, cut side down, on a parchment paper lined baking sheet and drizzle the peppers with the rest of the olive oil.  Place both the garlic and the peppers in the oven and bake for 45 minutes.  The pepper skins should be rather charred and the garlic cloves should be soft.  Remove from the oven and cool the garlic on a wire rack until cool enough to touch.  Let the peppers stand for 20 minutes until they are cool enough to handle.  When the peppers are cool enough to handle, peel off the skins and throw them away.  Chop the peppers and set aside.  Remove the garlic cloves from the papers by squeezing the bottoms of the bulbs.  Put the garlic cloves in either a blender or food processor.  Cut the peeled tomatoes into chunks and add some of the chunks to the food processor with the garlic.  Cover and process until chopped.  Transfer the chopped garlic and tomatoes to a large heavy pot.  Repeat the chopping of the remaining tomatoes.  Do this in batches, in the food processor, and then all of the tomatoes to the pot.  Add the brown sugar, salt, vinegar and freshly ground pepper to the tomato mixture.  Bring to a boil and boil for 50 minutes.  Stir occasionally.  Add the chopped red peppers to the mixture.  Continue boiling for 20 minutes more until the mixture is reduced to about 11 cups and reaches the desired sauce consistency.  Stir occasionally.  Remove from the heat and stir in the assorted herbs (any combination of herbs will do).  You can use this sauce immediately or freeze.  This sauce is also great if you feel like canning them.  Makes about 6 pints.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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