Ingredients for Emeril's Roasted Garlic Pasta Sauce
- 1 medium yellow onion
- 2 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon hot sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 1/4 cup chopped fresh basil
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 whole head garlic
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How to Make Emeril's Roasted Garlic Pasta Sauce
- Preheat oven to 400°F (200°C). Roast an entire head of garlic (about 1 whole head) until soft and caramelized, about 40-45 minutes. Let cool completely.
- While the garlic roasts, finely chop 1 medium yellow onion.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped onion and saute until softened and golden, about 6 minutes.
- Add 4 cloves of minced fresh garlic (reserve the roasted garlic for later) and cook, stirring constantly, for 1 minute until fragrant.
- Stir in 2 tablespoons tomato paste, 1 teaspoon salt, 1 tablespoon balsamic vinegar, 1/2 teaspoon hot sauce (such as Frank's RedHot), 1/4 teaspoon crushed red pepper flakes, 1 teaspoon Italian seasoning, and 1/4 cup chopped fresh basil. Cook for 1 minute.
- Add one 28-ounce can crushed tomatoes, crushing them slightly with your hands as you add them to the pan. Include their juices.
- Stir well to combine and bring the sauce to a boil.
- Reduce heat to a low simmer, and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves, squeezing the roasted garlic from their skins into the sauce. Stir to combine.
- Continue to simmer for 30-45 minutes, or until the sauce has thickened and the flavors have melded together. Taste and adjust seasoning as needed.
- Serve over your favorite pasta. Garnish with extra fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
170 g
Sugar
149g
Fat
20g
Carbs
27g
