Savory Roasted Garlic & Fresh Basil Tomato Sauce
Elevate your pasta dishes with this vibrant and aromatic Roasted Garlic and Fresh Basil Tomato Sauce. Crafted from juicy, sun-ripened tomatoes and infused with the essence of fresh and dried basil, this sauce is a perfect balance of savory herbs and rich flavors. The golden roasted garlic puree adds depth, while a medley of aromatic spices including oregano, rosemary, marjoram, and thyme makes every bite a culinary delight. Perfect for tossing with pasta, spooning over grilled vegetables, or as a flavorful base for your favorite recipes, this homemade marinara will transform your meals into gourmet feasts. Prepare it ahead of time to tantalize your taste buds at your next dinner gathering.
N/A
Servings
200
Calories
17
Ingredients
Ingredients
fresh basil
2 cups (washed and de-stemmed)
dried basil
3 tablespoons (dried)
fresh onions
2 (chopped)
dried onion powder
3 tablespoons (dried)
fresh tomatoes
6 (fresh)
100% tomato juice
16 ounces (no additives)
fresh garlic cloves
6 (whole)
dried oregano
3 tablespoons (dried)
dried rosemary
3 tablespoons (dried)
dried marjoram
2 tablespoons (dried)
dried thyme
2 tablespoons (dried)
red wine vinegar
2 ounces (liquid)
stewed tomatoes
8 ounces (canned)
chicken stock
8 ounces (liquid)
flour
3 cups (for thickening)
extra virgin olive oil
6 tablespoons (liquid)
cracked black pepper
to taste (for seasoning)
Instructions
1
Begin by heating 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 5-7 minutes.
2
Once the onions are translucent, add the washed and de-stemmed fresh basil. Reduce the heat to low, stirring continuously, allowing the basil to wilt gently without burning. This should take about 2-3 minutes. Pour in 3 ounces of chicken stock, allowing it to simmer until most of the liquid has evaporated, then remove from heat and set aside.
3
Next, prepare the fresh tomatoes by using a food mill to separate the seeds and skins. Transfer the tomato puree into a large bowl. Stir in the dried spices: oregano, rosemary, marjoram, thyme, dried basil, and onion powder, mixing thoroughly to combine.
4
Add the sautéed onion and basil mixture, along with the stewed tomatoes and 3 tablespoons of extra virgin olive oil into the tomato mixture. Cover and marinate in the refrigerator for a minimum of 2 hours to enhance the flavor.
5
While the tomato mixture infuses, roast the garlic. Peel the outer layers of the garlic cloves, wrap each clove in aluminum foil, and place them on a roasting pan. Roast under the broiler or in a preheated 425°F (220°C) oven for approximately 20 minutes, until the garlic is soft and golden. Allow cooling before unwrapping.
6
In a mixing bowl, mash the roasted garlic with a fork or potato masher until it forms a smooth paste. Add one cup of chicken stock and blend until liquefied. This roasted garlic puree will add an irresistible flavor to your sauce.
7
After marinating, transfer the tomato mixture to a large stock pot or saucepan. On low heat, gradually stir in the red wine vinegar, tomato juice, and remaining chicken stock. Incorporate the roasted garlic puree and continue simmering the sauce until it reaches a gentle boil.
8
Once boiling, assess the thickness of the sauce. For a thicker consistency, gradually add flour, stirring continuously until you achieve your desired texture. Allow the marinara to simmer for 45 minutes to 1 hour, stirring occasionally. Alternatively, transfer to a crockpot on low heat for longer cooking.
9
Finish by seasoning with cracked black pepper to taste. Serve immediately or store for future use.
Nutrition Information
9.5
Fat
22
Carbs
5.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Roasted Garlic & Fresh Basil Tomato Sauce.
What are the primary flavor components of this sauce?
The sauce features a balance of sun-ripened tomatoes, fresh and dried basil, golden roasted garlic, and a medley of aromatic herbs like oregano, rosemary, marjoram, and thyme.
How much extra virgin olive oil is needed in total?
A total of 6 tablespoons of extra virgin olive oil is used across different steps of the recipe.
How should the onions be prepared?
You should use 2 fresh onions, chopped, and sauté them in olive oil until they are translucent and fragrant.
What is the first step in preparing the basil?
Wash and de-stem 2 cups of fresh basil, then wilt it gently in a skillet over low heat for 2-3 minutes.
How do I use chicken stock in the early stages?
Add 3 ounces of chicken stock to the sautéed onions and basil, simmering until most of the liquid has evaporated.
How should the fresh tomatoes be processed?
Use a food mill to separate the seeds and skins from 6 fresh tomatoes to create a smooth puree.
Which dried spices are included in the herb mixture?
The mixture includes 3 tablespoons each of dried basil, oregano, and rosemary, plus 2 tablespoons each of dried marjoram and thyme.
Is onion powder used in this recipe?
Yes, 3 tablespoons of dried onion powder are mixed into the tomato puree.
How long does the tomato mixture need to marinate?
The tomato mixture should be covered and marinated in the refrigerator for a minimum of 2 hours.
How do I roast the garlic?
Peel the outer layers of 6 garlic cloves, wrap them in foil, and roast at 425°F (220°C) for approximately 20 minutes until soft.
How is the roasted garlic puree made?
Mash the roasted garlic into a paste and blend it with one cup of chicken stock until liquefied.
When do I add the red wine vinegar?
The 2 ounces of red wine vinegar are stirred into the tomato mixture after the marination period is complete.
What type of tomato juice is recommended?
The recipe calls for 16 ounces of 100% tomato juice with no additives.
Does the recipe use canned tomatoes?
Yes, it includes 8 ounces of canned stewed tomatoes.
How do I thicken the sauce?
Gradually stir in up to 3 cups of flour while the sauce is boiling until you reach your desired consistency.
How long should the marinara simmer on the stove?
Allow the sauce to simmer for 45 minutes to 1 hour, stirring occasionally.
Can I cook this sauce in a slow cooker?
Yes, you can transfer the mixture to a crockpot on low heat for a longer cooking duration.
What is used for the final seasoning?
Finish the sauce with cracked black pepper to taste.
What is the calorie count per serving?
Each serving contains 200 calories.
How much fat is in a serving of this sauce?
The sauce contains 9.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 22 grams of carbohydrates per serving.
What is the protein content per serving?
The sauce provides 5.8 grams of protein per serving.
Is this sauce considered vegetarian?
As written, it contains chicken stock, so it is not strictly vegetarian unless a vegetable stock substitute is used.
How many total ingredients are used?
There are 17 ingredients used in this recipe.
What is the suggested serving method?
It is perfect for tossing with pasta, spooning over grilled vegetables, or using as a base for other recipes.
Can the sauce be prepared in advance?
Yes, it can be prepared ahead of time and stored for future use.
At what heat should the onions be sautéed?
Onions should be sautéed over medium heat for 5-7 minutes.
When is the fresh basil added?
Fresh basil is added to the skillet after the onions have become translucent.
What should I do if the sauce is too thick?
The recipe focuses on thickening with flour; if it becomes too thick, you could add a small amount of additional chicken stock or tomato juice to reach your preferred texture.