Roasted Garlic Marinara Recipes

TIA'S ROASTED MARINARA SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place tomatoes, onion, olive oil, parsley, basil, salt, garlic powder, and pepper in a 4-quart Dutch oven; stir to combine.
• Bake in the preheated oven, uncovered, stirring occasionally, until sauce is thick and bubbling, about 1 hour. Serve immediately.

ROASTED GARLIC MARINARA SAUCE

Steps:

• 1. Start by cutting the top half of the head of garlic, place in a piece of foil paper, drizzle with a bit of olive oil.
• 2. bake at 350 degrees about 40 mins...let cool
• 3. In a large sauce pan, saute the onion in the olive oil a few mins, then squeeze in the cooled roasted garlic cloves, add in the italian seasoning, salt, pepper and sugar, combine well.
• 4. add in the 2 cans of crushed tomatoes and stir well, simmer on low about 1 hour.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.

ROASTED GARLIC MARINARA

Steps:

• Preheat your oven to 400°.
• Peel cloves away from the head of garlic with the skin intact. Place in the center of a a piece of heavy duty aluminum foil and drizzle with a little olive oil and fold edges to create a purse. Roast for 35-45 minutes. Once garlic cloves are cool to handle, remove skins and mash with a fork.
• Heat a large skillet over medium heat. Once hot add oil and shallots and cook until tender. About 4 to 5 minutes.
• Add in mashed roasted garlic and Italian seasoning. Cook for 1 minute before adding in the wine, pureed tomatoes, salt, pepper, sugar and pepper flakes (if using).
• Simmer for 15 to 20 minutes if using it as a pasta sauce. If using in a baked pasta dish, I only simmer for 10 minutes.
• If making in advance; allow the sauce to cool before storing in an airtight container for up to a week.

INSTANT POT ROASTED GARLIC MARINARA

Steps:

• Roast garlic cloves in the oven by slicing the tapered end off, covering with tin foil, drizzling with olive oil, and roasting for 40 minutes at 400F
• Once garlic is roasted, add all remaining ingredients into the instant pot liner.
• Secure the lid on the Instant Pot, seal the pot, and set on high pressure for 10 minutes.
• Once the 10 minutes is up, allow the pot to NPR for 10 minutes (you don't want to risk tomato sauce on your ceiling!).
• Quick release remaining pressure.
• Allow to fully cool before freezing the sauce.