Roasted Garlic and Cherry Tomato Pasta Sauce
Description
A whole head of roasted garlic joins sweet cherry tomatoes, onion, and a bit of white wine in this homemade pasta sauce that's so much better than store-bought!
Ingredients
•
1 whole head garlic
•
6 tablespoons olive oil, divided
•
1 1/4 teaspoons salt, divided
•
3/4 cup diced white onion
•
1/2 teaspoon ground cayenne
•
1/2 pound heirloom cherry tomatoes
•
1/4 cup dry white wine
•
1 1/2 cups low-sodium chicken broth, or as needed
•
3 tablespoons unsalted butter
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
3
Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
4
Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
5
Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
6
Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.