Roasted Garlic and Cherry Tomato Pasta Sauce

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!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 257 Calories

Ingredients

• 3 tablespoons unsalted butter
• 6 tablespoons olive oil, divided
• 1 whole head garlic
• 0.25 cup dry white wine
• 1.25 teaspoons salt, divided
• 0.75 cup diced white onion
• 0.5 teaspoon ground cayenne
• 0.5 pound heirloom cherry tomatoes
• 1.5 cups low-sodium chicken broth, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.