Garlic roasted tomato sauce made with fresh ingredients from the garden! Roasted in the oven, then blended together to create a super flavorful and delicious tomato sauce.
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
Place the tomatoes on the baking sheet. Top with basil and drizzle with olive oil. Season with Italian seasoning, salt and pepper.
Cut the top off the head of garlic, exposing the tops of the cloves, and wrap loosely in foil. Place on the baking sheet.
Roast 45 minutes, or until the skins start to shrivel. Let cool slightly.
Pour tomatoes and basil into a blender. Remove garlic from foil and squeeze cloves into the blender. Pulse until you reach your desired consistency. Taste and add more basil, salt, or pepper. Reheat, if needed, and serve over cooked pasta.
Notes
Storage: The sauce will keep in an airtight container for 1 week in the refrigerator or up to 4 months in the freezer. Leftover garlic cloves: If you decide not to use all of the cloves for the sauce, save them and try spreading on toasted baguette, adding to eggs, putting on pizza, or mixing into mashed potatoes.