Roasted Garlic Pasta Sauce

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
1 1/2 quarts sauce
Level:
Easy

Ingredients
  • 1 large onion, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried basil leaves
  • 2 (28-ounce) cans whole Italian plum tomatoes, with their juices
  • 3 whole heads roasted garlic, cloves removed from peels
Directions

In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.

Serve over pasta of choice.


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4.6 48
Way inexpensive compared to the high end stuff at Costco and at least as good. Also, I am NOT a chef by any stretch and this was easy! Thanks Emeril, you're the bomb!!! item not reviewed by moderator and published
This sauce is easy to make. I love garlic, and I love thick, spicy sauces so this is great for me. However, no way will I use my hands to crush the tomatoes when I have a perfectly good immersion blender. item not reviewed by moderator and published
this is my go to....do add about a quarter to half cup of red wine for an extra depth of flavor and ALWAYS use San Marzano tomatoes, worth the extra money for them as they are very low in acid. item not reviewed by moderator and published
I love this pasta sauce!! I use a little extra tomato paste to thicken it more for certain recipes and i double all the spices.. I also skip the roasted garlic step and just add more fresh garlic after the onions.. I sautee the onions til they're nice and golden. Perfect basic tomato sauce! I make this at least once every 2 weeks, it can be used for any recipe that requires a tomato sauce or marinara.. item not reviewed by moderator and published
Made this recipe last night, and it was very good! I followed it exactly since it was my first time making it. It was VERY spicy! My boyfriend and I like spicy, but it was a bit too much for us. The kick at the end overwhelms the roasted garlic taste. Next time I will omit the red pepper flakes and maybe add a touch more garlic and some more herbs/spices. As the review below says, its a great starter sauce and then you can alter to your taste from there. item not reviewed by moderator and published
It doesn't deserve a 5. Next time I will: 1. Forget the entire roasted garlic step. I LOVE garlic, but that step is just too much. 2. Add a small amount of fresh tomato. 3. Add a smidgen of water (too avoid the whole "too much tomato paste" taste. 4. Add tons more spices (our family isn't into bland. 5. Add some mushrooms and perhaps other veggies. It isn't that special, but a great starter sauce. item not reviewed by moderator and published
I'll probably never buy jarred pasta sauce again : I doubled the spices and added garlic powder instead of the roasted cloves.. yummmyyy item not reviewed by moderator and published
This was the first time I have ever tried to not use already made sauce from a jar... it came out SUPER yummy! I did not put the leaves in and I used grape tomatoes in it. I also did not use the hot sauce, the crushed read peppers were enough for us ; p.s We were VERY full. WIll make again for guests. item not reviewed by moderator and published
Made this sauce for lunch today and everyone loved it. Very easy and healthy! I would double the sauce quantity next time,as the sauce serves a maximum of three people. And everyone wanted seconds :. I served the sauce over whole wheat pasta, and sprinkled some Parmesan cheese on top. For those who have never roasted garlic before, google it, it takes about 35 minutes in the oven, so don't leave it for the last minute like I did :!! item not reviewed by moderator and published
I have been making a traditional tomato sauce for 20 years and it's damn good, but I decided to try it this way. Followed directions to a tee and in my opinion the garlic (and I LOVE garlic! overpowers the entire pot of sauce. Emeril hardly ever steers me wrong but I won't be making this again. item not reviewed by moderator and published
I loved this recipe! I am a newlywed, who grew up with her dad, and have very little experience with cooking. By little I mean almost nothing. This was very easy to make, and my husband loved it too. I served it with heart shaped pasta to celebrate our first valentine's day as a married couple. Very tasty! Thank you for the recipe! item not reviewed by moderator and published
This is awesome! I'm totally going to make this again. I made a couple of minor changes - For one of the cans of tomatoes I used fresh tomatoes, and I added a little cabernet. I also put it in my crockpot on low for a few hours to complete the cooking, and it came out great. item not reviewed by moderator and published
first time ever making my own sauce, it was so good the difference in fast from homemade versus out of a jar wow..i will be making my own from now on. item not reviewed by moderator and published
It was the first time I have ever made pasta sauce, and it turned out wonderful, even my husband who is skeptical whenever I try anything different said it was the best sauce he had ever tasted. Beware though it is spicy : item not reviewed by moderator and published
I've tried dozens of tomato sauce recipes, looking for just that right one - here it is. Did sweeten with agave syrup a bit & a little more seasoning. Love the texture and taste. Could stick blender it if you prefer smoother sauce. THANK YOU EMERIL, THE SEARCH IS OVER! item not reviewed by moderator and published
This recipe is really good. I made it just like it's called for in Emerils recipe. My second try at it, I doubled the Italian Seasoning and Basil, as my family likes "spicy". I also added 2-3 Tbsp. of sugar, to cut down the acid in the tomatoes. Emeril is great, but for me and my family, we like my "version" better. Not taking anything away from Emeril, it's just the way we like it. I like to take recipes, try them, and then tweek them the way my family likes them. I truly do appreciate all these recipes on Food Network!! item not reviewed by moderator and published
Delicious, thick and chunky. It was easy to make, Emeril did it again! item not reviewed by moderator and published
Nice chunky rich pasta sauce. I had to use up some mushrooms, so I chopped them up and added with onion saute. Then I proceeded as per the recipe. I only used a couple of shakes of Tabasco, since I was serving the sauce with hot Italian sausage, but still used the red pepper flakes. I also added about 1/4 cup of Pinot Noir when adding the tomatoes. The house smelled wonderful and still does this morning. I usually make a marinara sauce to go with meat, but this was worth the departure. I plan to keep roasted garlic on hand to use in my other dishes as well. item not reviewed by moderator and published
It's like marina sauce upgraded. I enjoyed it a lot, and felt good knowing that it was so nutritious. I made it with whole wheat pasta, added mushrooms, and decreased the oil. I thought it was very tasty! item not reviewed by moderator and published
I've always used Prego thinking it was good enough. What was I thinking? This recipe was, of course, a little more work than what I was used to, but sooooooo much better! I am obviously a beginner, so to all of the beginners out there, don't buy the Prego, try this recipe! I still have the flavor in my mouth, and it's soo good! I roasted garlic for the first time, no prob. I blended the tomatoes like the other comments said cuz I don't like chunky tomato sauce.. Made it with turkey meatballs too. <3 it! item not reviewed by moderator and published
You never can go wrong with a Emeril recipe. The only modification was I blended the two cans of Muir Glen plum tomatoes. Plum tomatoes have less water than regular tomatoes and it was still thick but smooth. Two year old went to town on it and I thought he would hate all the garlic and hot sauce. item not reviewed by moderator and published
I like my food extra spicy, so I added a few dashes of Tabasco... and used Vidalia onions for a little sweetness... BRAVO Emeril!! item not reviewed by moderator and published
After reading the reviews I decided to give it a try. Really easy and great tasting! I did take some of the reviewers advice and used some red wine and bay leaves. I also added a scant quarter cup of sugar. The taste is very deep. I am amazed. A must try! Tweak it to your liking. YUMMY item not reviewed by moderator and published
Just made this sauce for dinner and it was great! I made a few adaptions (upped the red pepper and hot sauce) because we like our food spicy. I also added some red wine while cooking because to me it's not pasta sauce without a little vino. Also, we're not huge fans of "chunky" sauce so I pureed the sauce in the blender before adding the garlic. (Puree and then return to pot, add garlic, let simmer). Excellent concept, my hubby raved! item not reviewed by moderator and published
I've had this recipe in my recipe box for well over a year and just now decided to try it out. I'm kicking myself because it took me so long. This sauce is fantastic. I prepared this in my slow cooker and added some sliced cremini mushrooms with the onions, a splash of pinot noir and a couple of bay leaves. I also used tomato sauce instead of whole tomatoes, since I prefer a smooth sauce. I made Giada DeLaurentis' turkey meatballs and added them to the sauce raw. Cooked the sauce on high for three hours, then low for an additional hour. The long slow cooking allowed to roasted garlic to melt into the sauce and add a wonderful depth of flavor. The meatballs were moist and tender as well (mom always cooked her meatballs this way and they beat baked or fried meatballs any day). This is my new go to pasta sauce. item not reviewed by moderator and published
This is my new favorite pasta sauce! I had to make some adjustments as I didn't have all of the ingredients. (I only added 2 roasted garlic cloves, fresh tomatoes, 1/2 white onion, and 1/2 red onion) This is delicious! I added chicken but it was delicious even without it! item not reviewed by moderator and published
I made this because of all the reviews but I wasn't that impressed. If you are making it, keep in mind that it will be very chunky so the texture isn't your typical canned sauce. I was constantly mashing mine up with a potato masher because I was worried my husband wouldnt like all the chunks of tomato and onion. A cheaper route would deftinly be to buy a jar of sauce because this gets a little pricey after all the tomatoes you gotta buy. And It goes along way.. so if it's just dinner for 2 or 3 then I recommend cutting it in half. item not reviewed by moderator and published
Served this last night at a dinner party, and it was off the hook!!!! I made a couple of changes from reading the reviews here: Can't have too much garlic - I roasted 5 bulbs with a few drops of olive oil. Garlic just squeezed out into the sauce. Also, I added a cup of Cabernet and another 14 oz. of crushed tomatoes. Easy on the hot sauce and pepper - it does have that Emeril kick to it. Fantastico!!! item not reviewed by moderator and published
I will never purchase ready made pasta sauce again. I fixed this recipe and added chicken was an absolute delight, as well as being easy to prepare. item not reviewed by moderator and published
This recipe was so delicious and easy to make!! It will become a staple in our home. We devoured it!! item not reviewed by moderator and published
This pasta sauce was so easy to make! We didn't follow the recipe exactly because we didn't have all the ingredients, like the can of tomatoes, and we substituted fresh tomatoes for the canned ones. The recipe came together really quickly that way. If your looking for a simple, quick and healthy recipe, this is the one to try! item not reviewed by moderator and published
OMG this is the greatest sauce that i have tasted!!!!!!!!!! This is great comfort food!!!!!!!! I have tasted many wonderful sauces, but this is one of my fav.:):):):):):) item not reviewed by moderator and published
This is going to be my new pasta sauce recipe. I finally found a recipe that I really like. The sauce is really thick and the roasted garlic is key. I can hardly wait to serve my family on Christmas. I'm not going to tell anyone that this is a new reciipe, I'm just going sit back and wait for the rave reviews. I may even share the recipe....NOT!! Going forward this recipe is going to be known as Babs' Pasta Sauce. Thanks Emeril. item not reviewed by moderator and published
I used one can of crushed and one whole tomatoes. Added about 2-3 tblspn of good dry Italian red wine and some good hot italian sausage. Fabulous. So good on a rainy day. Very satisfying...........................I am never disappointed by Emeril. or myself! :) item not reviewed by moderator and published
This was the 1st sauce I have ever made, and making it for my fiance who is Italian, I thought I was taking a chance. My whole family RAVED about it!!! It was a huge sucess and now I make it for everyone in his family.. It has become the new Italian sauce for his whole family that is 100% Italian, even his grandmother from Italy loves it!! She even stopped making her recipe and uses this one... The only thing that I have changed to the recipe is I use 3tbsp. of Balsamic and I added meats, like sausage, pork chops, veal, etc.... item not reviewed by moderator and published
A great change from the normal spaghetti sauce! I recommend to add meat to the sauce or pouring of chicken. item not reviewed by moderator and published
I was looking for a good roasted garlic sauce. I made this for the first time and was blown away. It was so easy, and the taste was amazing. I did end up cooking it longer than the recipe calls for and thought it enhanced the flavors. If you have the time I would recommend it. I also used more balsamic than it calls for as well, I love balsamic vinegar. Overall, I was VERY satisfied. I will definately make this again! item not reviewed by moderator and published
This is one of my/my family's favorite recipies. I sometimes add italian sausage or whole peproccini to give a little more kick. item not reviewed by moderator and published
I made this for my family Christmas dinner and was looking forward to it the most out of all of the dishes and was disapointed. I am a true devoted garlic lover and was hoping for stronger flavor. I knew that the roasted garlic would provide a more sweet garlic flavor, but still garlic. The flavors where kind of bland. If you enjoy garlic, but not a punchy taste, you'd enjoy this dish. Nothing to rave about. item not reviewed by moderator and published
I made the sauce the day before I needed to use it. It was soooo good and simple to make. I did use crushed tomatoes though. Since the tomatoes the recipe called for weren't available in my local market. It was the first time I ever made my own sauce.It taste way better then any jar sauce I ever bought. I used it on Emeril's "You Gotta Love Speghetti and Meatballs" recipe. I will be making this sauce from now on. item not reviewed by moderator and published
This recipe was as easy as it was delicious. My family enjoyed the little kick it had. I added it to ziti and grilled veggies, then topped with goat cheese and fresh parsley. item not reviewed by moderator and published
Our daughter-in-law brought us some pasta from her recent trip to Italy, so we looked on your website for an interesting sauce. Emeril's Roasted Garlic Pasta Sauce was just what we wanted! Thick, deep, flavorful, EASY. It coated the pasta perfectly and each mouthful was better than the last. We plan to serve it at our next dinner party! item not reviewed by moderator and published
this was quick and easy, and taste delicious. item not reviewed by moderator and published
This was such a great recipe and my family was so surprised at how great it tasted!! It was my first attempt at making a sauce so I was really nervous. I skipped out on the hot sauce but added more of the spices and a little more balsamic vinegar. It's great to make ahead of time and freeze for quick meals during the week. Tastes great when you simmer meatballs with it as well. Definitely worth a try! item not reviewed by moderator and published
Great on pasta or as pizza sauce. Tastes even better the second day. item not reviewed by moderator and published
I made this pasta sauce for a small dinner party and everyone loved it. I was so easy to make. item not reviewed by moderator and published
I this is one of theose dishes that look great, but doesn't have as much flavor as you expected. Although, it was alright. item not reviewed by moderator and published
I made this recipe last night and could not believe how great it was. Emeril made this one Sunday the 28th. But I did cut down some of the simmer time from 20 to 15 minutes. And a few minutes off the later simmer time because I got home late. It still came out delicious. You can use the oven roasted garlic recipe Emeril has on here with the sauce. But in case you don't find it here it is. Take the three heads of garlic for the sauce and cut the tops off where the stem was about 1/2 inch. Place in a small loaf pan, exposed side up, with 1/4 cup of water (I used a little more then that about 3 tbsp.) Drizzle olive oil over the tops of the garlic heads, then sprinkle on some pepper and kosher salt. Cook for 30 minutes at 500 degrees. (I have a small oven so I used 475, same cook time.) Check after the 30 minutes if you can easily poke into the garlic with a fork or knife their done. Let them cool a little while then pinch the cloves from the bottom and they easily come out of the skins. Also I didn't have the 2 cans of whole tomatoes so I used 1 can of crushed, 1 can of diced. So whatever tomatoes you have, with the exception of puree, you can use. item not reviewed by moderator and published
Safeway house brand San Marzano - $1.79 a can in Oregon! I made a lucky grab when I couldn't find the plum tomatoes. 1/2 gallon of this stuff was about $4 - Costco was 3x that at least. I used onions from our garden and garlic from a barter with friends. Time to sleep off my food coma..... item not reviewed by moderator and published
You didn't make this recipe. There are plenty of others that don't have roasted garlic. Perhaps you should cook and then review one that uses fresh garlic. item not reviewed by moderator and published

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