Roasted garlic tomato sauce - made with fresh ingredients from the garden!
Course: Side Dish
Author: Jamielyn Nye
1small head of garlic
2-4Tablespoonsolive oilmore or less as needed
1/4cupfresh basilmore to taste
Kosher salt and freshly ground black pepperto taste
Preheat the oven to 400 degrees. Line a large baking sheet with foil and set aside.
Quarter the tomatoes and place on the pan. Add fresh basil on top of tomatoes then drizzle the olive oil across the top. Sprinkle salt and pepper on top.
Cut the top of the garlic off and then wrap in foil. Place on the pan.
Roast the tomatoes for 45 minutes, or until the skins start to shrivel. Allow to cool slightly, and then pour the tomatoes and basil into a blender. Remove the foil from the garlic and squeeze the cloves into the blender. Pulse until you reach your desired consistency. Add more basil, salt and pepper to taste. Warm if needed, before serving.
Serve over cooked pasta.
The sauce will keep for one week in the refrigerator or up to 4 months in the freezer.