Roasted Garlic Tomato Sauce
The best part about this Roasted Garlic Tomato Sauce? The roasted garlic of course. Roasted garlic should be in absolutely every recipe. From breakfast waffles to dessert. Full stop!
(yes, a whole bulb!)
(I chose Capellini for fast cooking time)
Preheat oven to 400 F (200 C).
Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
Cut the top part of the garlic in order to expose the upper part of every clove. Drizzle a few drops of olive oil onto each clove.
Place garlic bulb in cocotte and cover (or lack of thereof wrap in aluminum foil). Put garlic in the preheated oven for about 45 minutes or until soft and golden.
Peel and chop onion.
Preheat a large pan over medium heat & bring about 4 litres of water to the boil in a separate pot over high heat.
Once pan is preheated add a generous dollop of olive oil and chopped onion, reduce heat to low and sauté onion until translucent.
Add diced tomato and roasted garlic (only the flesh, not the skin, you will have to pull out clove by clove from its skin and add to the sauce).
Use a potato masher or a fork to mash the cloves and big tomato pieces.
By now the water should be boiling. Cook your pasta as instructed on the package.
Let the tomato sauce simmer for about 10 minutes.
Serve sauce over favorite pasta and if desired add some fresh basil and shaved Parmesan cheese.
Double or triple the recipe to take advantage of the oven heat to roast several bulbs of garlic and freeze the other batch(es) for ultra busy week-nights or lazy Sundays ;)