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Roasted Garlic Pasta Sauce Recipe

Roasted Garlic Pasta Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 11-20 of 44

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  • on June 26, 2011

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    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!

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  • on March 30, 2011

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    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!!

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  • on January 14, 2011

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    Delicious, thick and chunky. It was easy to make, Emeril did it again!

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  • on October 06, 2010

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    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.

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  • on October 03, 2010

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    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!

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  • on September 15, 2010

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    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!

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  • on June 10, 2010

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    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.

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  • on May 20, 2010

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    I like my food extra spicy, so I added a few dashes of Tabasco... and used Vidalia onions for a little sweetness... BRAVO Emeril!!

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  • on March 14, 2010

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    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

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  • on March 07, 2010

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    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!

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