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Roasted Garlic and Cherry Tomato Pasta Sauce
Roasted Garlic and Cherry Tomato Pasta Sauce
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Roasted garlic, cherry tomatoes, onion, and white wine come together for a delicious homemade pasta sauce upgrade.
Ingredients:
  • 1 whole head garlic
  • 6 tablespoons olive oil, divided
  • 1.25 teaspoons salt, divided
  • 0.75 cup diced white onion
  • 0.5 teaspoon ground cayenne
  • 0.5 pound heirloom cherry tomatoes
  • 0.25 cup dry white wine
  • 1.5 cups low-sodium chicken broth, or as needed
  • 3 tablespoons unsalted butter
Instructions:
  • Preheat the oven to 375°F (190°C) for optimal baking conditions.
  • Prepare the garlic by removing the outer layers while keeping the cloves whole. Trim 1/2 inch off the top of the garlic head and place it in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon of salt before covering with aluminum foil.
  • Roast in the preheated oven until tender, for 45 minutes to 1 hour. Allow to cool for 15 minutes, then squeeze roasted garlic from the skins and set aside.
  • In a deep skillet over medium-high heat, warm up the remaining 1/4 cup of olive oil. Add the onion, cayenne, and the remaining 1 teaspoon of salt. Lower the heat to medium and sauté until the onion is translucent and slightly golden, approximately 5 minutes.
  • Stir in tomatoes and white wine, allowing the wine to reduce for about 5 minutes. Then, add butter and cook until it melts completely, which should take 1 to 2 minutes.
  • Add in the fragrant roasted garlic and pour in sufficient chicken broth to fully submerge the tomatoes. Bring the mixture to a vigorous boil. Lower the heat to a gentle simmer and let it cook until the sauce has reduced and thickened, approximately 15 minutes.

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