Roasted Garlic Pasta Sauce

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Great on pasta or as pizza sauce. Tastes even better the second day.

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I made this pasta sauce for a small dinner party and everyone loved it. I was so easy to make.

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I this is one of theose dishes that look great, but doesn't have as much flavor as you expected. Although, it was alright.

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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.