A delicious and simple spaghetti sauce made from roasted cherry tomatoes.
| 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 |
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
Instructions
- 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.
- Make sure the stock you buy is low in sodium or does not contain any at all. The sauce will be way too salty otherwise. If available, use homemade stock.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 624 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this nearly as written, I did not use white wine, I subbed chicken broth instead. I used fresh chocolate cherry tomatoes from my garden and guestimated the weight. I used the 1.5 cups of chicken broth as written but needed to double the time to reduce. After the first 15 minutes I used a potato masher to mash the tomatoes and garlic. The end product was okay but I felt the cayenne overpowered the sauce. I would have liked more of a tomato and roast garlic flavor instead.