Nothing tops off a pasta dinner like fresh tomato sauce.
If your kitchen is bursting with tomatoes, use them up in a pasta sauce that is all kinds of flavorful. Roast them with some fresh garlic, blend it all together with some basil, and your classic spaghetti will be forever transformed.
Marguerite Henderson shares the recipe. She shares how to season your tomatoes to perfection, and how this simple sauce can be made in under twenty minutes.
Find more recipes from Marguerite on Instagram, @margueriteh100.
Roasted Tomato, Garlic, and Basil Sauce
- 5-6 pounds Roma tomatoes (or more, depending on how many you have!)
- 20-24 whole garlic cloves, peeled (I buy them at Trader Joe’s)
- Kosher salt and black pepper
- Extra Virgin Olive Oil
- 2-3 cups basil leaves
- Vitamix or blender
This is simply the best method of making a clean, garlicky, basil intense sauce. So easy. So tasty.
Cut the stem ends off the tomatoes, slice in half lengthwise, and place, skin side down in single layer, on a parchment lined baking sheet. Use a ½ sheet or ¼ sheet, depending on the amount of tomatoes you are using.
Sprinkle 10-12 garlic cloves over tomatoes. Sprinkle with salt and pepper, drizzle lightly with olive oil. Repeat with another layer of tomatoes in same manner over the first layer, finishing with a drizzle of olive oil. You might need another pan if using a copious about of tomatoes.
Roast in preheated 400 degree oven for 1 hour, until tomatoes are just turning brown, are soft and cooked through. Remove from oven.
Place ½ tomatoes (don’t use all the liquid in pan… makes for a very watery sauce) and ½ the basil leaves in a Vitamix. Blend until just slightly pureed, not smooth. Repeat with remaining tomatoes with garlic salt, pepper, basil, and olive oil. Taste for seasoning.
Chill. Store in plastic containers or freezer bags. Makes about 4 quarts.