Go Back
+ servings

Roasted Garlic Tomato Pasta Sauce

Servings 1 1/2 quarts


  • 3 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 1 tablespoon minced garlic
  • 1/4 cup organic tomato paste
  • 1 teaspoon sea salt
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon hot sauce
  • 1/8 teaspoon crushed red pepper
  • 1 teaspoon Italian seasoning or oregano
  • 1 teaspoon dried basil
  • 2 28-ounce cans organic whole tomatoes, with their juices
  • 3 whole heads roasted garlic cloves removed from peels


  1. Heat olive oil in a large saucepan; add onions and saute until soft and lightly browned, about 4 minutes. Add minced garlic and cook another minute. Add tomato paste, salt, vinegar, hot sauce, red pepper, and herbs; cook for a minute. Add tomatoes, using your hands to squeeze and crush them as you place them in the pan. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Add roasted garlic cloves and stir to combine. Continue to cook 30 minutes, adding some water as necessary if sauce is too thick.

Recipe Notes

Adapted from Emeril Lagasse