How to Make Roasted Garlic and Cherry Tomato Pasta Sauce - A Step-by-Step Guide

Roasted garlic and cherry tomato pasta sauce is a simple yet flavorful recipe that will take your pasta dishes to the next level. The sweetness of the cherry tomatoes and the rich, nutty flavor of the roasted garlic create a delicious and versatile sauce that pairs well with any type of pasta.

This recipe is perfect for those days when you want to whip up a satisfying meal without spending too much time in the kitchen. The combination of roasted garlic and cherry tomatoes creates a de...

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Ingredients

  • 1 whole head garlic
  • 6 tablespoons olive oil, divided
  • 1 ¼ teaspoons salt, divided
  • ¾ cup diced white onion
  • ½ teaspoon ground cayenne
  • ½ pound heirloom cherry tomatoes
  • ¼ cup dry white wine
  • 1 ½ cups low-sodium chicken broth, or as needed
  • 3 tablespoons unsalted butter

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 40 mins
  • Servings: 5
  • Yield: 5 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
  • Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
  • Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
  • Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
  • Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.
  • Nutrition

    257 cal.

    • Total Fat: 24g
    • Saturated Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 624mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 2g
    • Vitamin C: 14mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 196mg