Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves.
3. Place the garlic head on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil.
4. Wrap the garlic in the foil and place on a baking sheet.
5. Roast the garlic in the oven for 30-35 minutes, or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool.
7. Squeeze the roasted garlic cloves out of their skins and set aside.
8. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
9. Add the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using).
10. Stir to combine and bring to a simmer.
11. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
12. Remove the sauce from the heat and let it cool slightly.
13. Transfer the sauce to a blender or food processor and add the roasted garlic cloves.
14. Blend until smooth.
15. Return the sauce to the saucepan and heat over low heat until warmed through.
16. Stir in the chopped fresh parsley.
17. Serve the tomato sauce with roasted garlic and herbs over your favorite pasta or use as a pizza sauce.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of sauce, serving size varies depending on use.
Nutritional information:
Calories: 80
Total Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 360mg
Total Carbohydrate: 11g
Dietary Fiber: 3g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Fresh herbs can be substituted for dried herbs. Use 1 tablespoon of chopped fresh basil and 1 tablespoon of chopped fresh oregano instead of the dried herbs.
- Canned whole tomatoes can be used instead of crushed tomatoes. Simply pulse the whole tomatoes in a blender or food processor until they are crushed.
Variations:
- Add cooked ground beef or sausage to the sauce for a meaty version.
- Use fire-roasted tomatoes instead of crushed tomatoes for a smoky flavor.
- Add a splash of red wine to the sauce for extra depth of flavor.
Tips and tricks:
- Make a double batch of the roasted garlic and use the extra cloves to spread on bread or add to mashed potatoes.
- Use a high-quality olive oil for the best flavor.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Store the tomato sauce with roasted garlic and herbs in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat until warmed through.
Presentation ideas:
Serve the tomato sauce with roasted garlic and herbs over your favorite pasta or use as a pizza sauce.
Garnishes:
Garnish with additional chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to store the sauce in an airtight container in the refrigerator.
- Reheat the sauce to an internal temperature of 165°F before serving.
Food history:
Tomato sauce has been a staple in Italian cuisine for centuries. The addition of roasted garlic and herbs adds depth of flavor to this classic sauce.
Flavor profiles:
The tomato sauce with roasted garlic and herbs is savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve the tomato sauce with roasted garlic and herbs over your favorite pasta or use as a pizza sauce.
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Region: Italian