Roasted Garlic Pasta Sauce

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

1 1/2 quarts sauce

  • 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

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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    46 Reviews
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    this is my go 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.
    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..
    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.
    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.
    I'll probably never buy jarred pasta sauce again : I doubled the spices and added garlic powder instead of the roasted cloves.. yummmyyy
    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.
    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 :!!
    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.
    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!
    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.
    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.
    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 :
    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!
    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!!
    Delicious, thick and chunky. It was easy to make, Emeril did it again!
    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.
    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!
    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!
    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.
    I like my food extra spicy, so I added a few dashes of Tabasco... and used Vidalia onions for a little sweetness... BRAVO Emeril!!
    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
    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!
    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.
    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!
    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.
    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!!!
    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.
    This recipe was so delicious and easy to make!! It will become a staple in our home. We devoured it!!
    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!
    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.:):):):):):)
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