Roasted Garlic Skillet Sauce
A deeply flavorful and aromatic sauce made from sweet roasted garlic, ripe tomatoes, and fresh herbs, simmered to perfection in a cast iron skillet. It is ideal for pasta, pizza, or as a base for many dishes.
Ingredients
- 2 heads garlic cut tops off
- 2 tbsp olive oil divided
- 1 lb ripe tomatoes chopped
- 1/2 cup vegetable broth
- 1/4 cup fresh basil chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads, exposing the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves, then wrap each head loosely in foil.
- Bake for about 35-45 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then remove garlic cloves from skin, squeezing them out.
- In a blender, combine the roasted garlic cloves, chopped tomatoes, vegetable broth, fresh basil, dried oregano, salt, and black pepper. Put it all in a blender for a bit, until smooth.
- Heat the remaining 1 tablespoon of olive oil in a big skillet, we used 12” cast iron, over medium heat. Pour in the blended sauce.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust seasonings as needed.
- Serve hot over pasta, as a pizza base, or with your favorite grilled vegetables. Use mandoline to thinly slice fresh Parmesan cheese or a side vegetable if desired.
Notes
For an extra smooth sauce, pass it through a fine-mesh sieve after blending. The mandoline can be used to thinly slice fresh basil or zucchini as a garnish or side dish to complement the sauce. You can also add a pinch of red pepper flakes for a subtle heat. This sauce freezes well for up to 3 months.