Roast garlic tomato sauce
I developed this sheet pan to food processor recipe out of sheer laziness. Its genius from every perspective. It negates the need to peel and chop Onions, saving me a lot of tears, as well as the need to peel and crush Garlic. The roast Garlic and Onion create a deep depth of flavor adding an extra layer of umami that’s unique to this method of cooking.
Simply remove the outer layers of the Garlic and Onion, chop in half, place on a sheet pan and Roast until bursting with flavor. The roast Onion and Garlic will slide out of their skin easily. Blitz with a few other ingredients, heat and enjoy!
The key here is to use small Onions, about the size of your head of Garlic; Vidalia for example are a great option. And Porcelain Garlic, which are a large type of Garlic with smooth skin and hard necks that house 4-8 symmetrical cloves per head of Garlic. You can usually find these at your farmers market during the spring and summer..buy loads as they’re delicious and keep for 6-8 months. This is my favorite kind of Garlic to eat and grow. To grow, simply place one Porcelain Garlic clove, skin on, an inch deep into well drained organic soil in the fall, and come spring you’ll have your very own Porcelain Garlic bulb! if you can’t access Porcelain Garlic any Garlic will do, as large as you can find.
Organic Ingredients: Serves 4-6
1 Large Bulb Porcelain Garlic, or large Garlic Bulb
5-6 Medium-Small size Onions, Vidalia work well
1/3 Cup Extra Virgin Olive Oil
Sea Salt & Black Pepper to taste
1 Jar/Can Crushed Tomatoes
6 Basil leaves
The leaves from 2 Sprigs of Oregano - or around 10 leaves
Method:
Remove outer layer of Garlic and Onions and cut in half. Place on a sheet pan with some parchment paper (for easy clean up). Drizzle with a tablespoon Olive Oil and a little Salt and roast in a 400f oven for 50 minutes. Turn each piece half way through. Remove from oven and let cool a little so you can handle. Remove skins and discard. Place flesh of Onions and Garlic in a food processor with Basil and Oregano, Salt, Black Pepper and the rest of your Olive Oil. Add Crushed Tomatoes and blitz until smooth. Place Sauce into a pot on low heat and cook for 30 minutes to further integrate the flavors and cook out the Tomato. Serve however you like or with Pasta. Add a little stock and a splash of Cream to make Soup.
Giant summer Garlic and sweet Vidalia Onions from Cottingham Farms ready to roast.
Roast Garlic Tomato Sauce served with Penne.