Roasted Garlic Pasta Sauce

Here’s the recipe for a pasta sauce I made one night. I didn’t use it right away. Instead, I split it into two quart-sized Ziploc bags and stuck it in the freezer. Tasted yummy, though, and since I like making my own pasta sauce instead of buying it in jars, I’ll definitely make this again. I saw this recipe one night on Emeril Live (BAM!) and looked it up on the Food Network site.

Roasted Garlic Pasta Sauce
From Emeril Lagasse, Food Network

1 large onion, chopped
3 T olive oil
1 T minced garlic
1/4 c. tomato paste
1 1/2 tsp salt
1 tsp balsamic vinegar
1/2 tsp hot sauce
1/4 tsp crushed red pepper
1/4 tsp italian seasoning
1/4 tsp dried basil
2 (28 oz) cans whole italian tomatoes, with juices
3 whole heads roasted garlic, cloves removed from peels

In a large saucepan saute onion in oil over med-high head until lightly golden, about 5-7 min. Add minced garlic and cook, stirring, for 1 min. Add tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, italian seasoning, and basil, and cook for 1 min. Add tomatoes, crushing with your hands as you place them in the pot, and their juices. Stir to combine well and bring to boil. Reduce heat to slow simmer and cook for 20 min. stirring occasionally.

Add roasted garlic cloves and stir to combine. Continue to simmer for 30-45 min. longer or until flavors have come together.

Serve over pasta or use as pizza sauce. Makes 1 1/2 quarts of sauce.

Nat’s Notes:
1. I didn’t have hot sauce, so I left it out.
2. If you don’t have balsamic vinegar, I think regular would work fine, too.
3. Roasting garlic takes about 45 min, but can be done several days in advance. For instructions, click here.
4. If you don’t like it too chunky, run it through your blender (even better, an immersion blender) for a few pulses after it finishes simmering. That’s what I did in the picture above.


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Gluten-Free, Homemade Staples

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