Roasted Garlic Marinara

marinara2

OK, so I am cheating here. I am not using real roasted garlic, because who has an hour of time to spare and if you do, do you want to turn your oven on for an hour *just* to roast garlic?

This simple marinara is rich with the taste of roasted garlic. The key is to start with COLD olive oil.  This recipe makes enough for around 2 quarts of sauce. You can freeze half of it, or keep it in the fridge for 2 weeks.

paasta 014Roasted Garlic Marinara

  • 12 cloves garlic, minced
  • 4 tbsp. extra virgin olive oil
  • 1/2 tsp. red pepper flakes (less if you don’t like it spicy, more if you want it spicier.)
  • 1 tsp. dried rosemary
  • 1 tsp. dried marjoram
  • pinch salt
  • 1 tbsp. balsamic vinegar
  • 1 28 oz can diced tomatoes and their liquid
  • 1 28 oz can crushed tomatoes
  • Salt/Pepper to taste (this will definitely vary depending on the brand of canned tomatoes.)
  • 1/2 cup fresh basil or parsley

Method:

  1. In a heavy bottomed 3 (or larger) qt. saucepan, add the garlic and oil, along with the dried spices and a pinch of salt to a cold pan.
  2. Turn the heat to medium low and wait until the garlic is sizzling and brown (this will take around 15 minutes.) Turn the garlic over a couple of times.
  3. Add the balsamic vinegar and stir, then add the canned tomatoes and a couple pinches of salt.
  4. Cover and increase heat to medium; cook for 10 minutes.
  5. Turn heat off, add the salt/pepper to taste and stir in fresh herbs. Let the sauce sit for 1o minutes, then taste and adjust seasonings again if needed.

This is one of my “Master Sauces” I keep on hand at all times. Master Sauces allow me to create 30 minute meals that taste like they have been cooking all day long. Stay tuned for more information!

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4 thoughts on “Roasted Garlic Marinara

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