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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By stephg1027
on February 05, 2013
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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.
By OneFaithE
on February 04, 2013
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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.
By shaluvs2cook
on December 05, 2012
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I'll probably never buy jarred pasta sauce again : I doubled the spices and added garlic powder instead of the roasted cloves.. yummmyyy
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