Roasted Garlic Marinara

In this roasted garlic marinara, oven roasted garlic cloves are blended into a wine infused tomato sauce.  This sauce is great for dipping mozzarella bites or in your next pasta or spaghetti squash recipe!

One of my favorite food-smells in the world is onions and butter (or oil) cooking on the stove.

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Something about it will instantly teleport me back to my childhood kitchen. My mom cooking in her apron and my nose hovering two inches above the pan.

My second favorite food related smell in the world is homemade pasta sauce simmering. As you know, I rarely buy store bought sauce, because I’d couldn’t bear to miss out on the smell of it bubbling away. Obviously I love it because sauces usually have the whole onions sauteing thing going on but add in all those herbs and garlic.

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This sauce is all the things I love wrapped in one. The whole aroma thing was intensified by adding in a whole head of roasted garlic into a wine infused marinara. All that’s needed now is some pasta or mozzarella bites!

Roasted Garlic Marinara l

First things first, roast the garlic. You can always do this in advance if you’d like. I just peel off the cloves from a small head of garlic (peels are still on) and place them in the center of a piece of heavy-duty aluminum foil. Then I drizzle the cloves with a little olive oil, seal the foil so it’s resembles a purse and then I place it in a 400° oven for about 40 minutes. Once the garlic is roasted and has cooled down and is safe to handle, I’ll peel off that outer skin of each clove and mash all of the garlic with a fork.

I do this instead of roasting the whole cove intact, because I feel I waste more when I roast garlic that way.

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In a large 12-inch skillet, sauteé shallots in olive oil until tender. Add in the garlic paste and Italian seasoning, stirring to combine. Smells heavenly!

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Then pour in the wine and the pureed San Marzano tomatoes and the tomato sauce. Stir to combine. Allow the sauce to simmer for 15 to 25 minutes before serving. I was prepping the sauce to make spaghetti on Sunday so I only simmered it for 10 minutes because I knew I would be simmering it the following day with the spaghetti meat.

Roasted Garlic Marinara l

The smell of this roasted garlic marinara is heavenly.


Roasted Garlic Marinara l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Roasted Garlic Marinara

In this roasted garlic marinara, oven roasted garlic cloves are blended into a wine infused marinara. This sauce is great for dipping mozzarella bites or in your next spaghetti recipe!

Yield: about 4 cups

Prep Time: 30 minutes (includes time for roasting garlic )

Cook Time: 15-25 minutes

Total Time: about 1 hour


1 head of garlic

olive oil

1 large shallot

2 teaspoons Italian Seasoning

1/4 cup dry red wine

1 (28 ounce) can San Marzano tomatoes (that have been pureed until smooth)

1 (14.5 ounce) can tomato sauce

1-1/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon sugar

a pinch or two of chili flakes (optional)


Preheat your oven to 400°. Peel cloves away from the head of garlic. Place in the center of a a piece of heavy duty aluminum foil and drizzle with a little olive oil and fold edges to create a purse. Roast for 35-45 minutes. Once garlic cloves are cool to handle, remove skins and mash with a fork.

Heat a large skillet over medium heat. Once hot add oil and shallots and cook until tender. About 4 to 5 minutes.

Add in mashed roasted garlic and Italian seasoning. Cook for 1 minutes before adding in the wine, pureed tomatoes, salt, pepper and pepper flakes (if using).

Simmer for 15 to 20 minutes if using it as a pasta sauce. If using in a baked pasta dish, I only simmer for 10 minutes.

If making in advance; allow the sauce to cool before storing in an airtight container for up to a week.

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6 Responses to “Roasted Garlic Marinara”

  1. #
    mary beth — November 8, 2016 at 6:53 am

    Thank you for the recipe, I am looking forward to making it. Can you please post the rest of the directions? Thank you, Mary Beth

    • Laurie McNamara replied: — November 8th, 2016 @ 8:11 am

      Sorry about that Mary Beth! I’m not sure how that happened but it’s up there now 🙂

  2. #
    connie Gregory — November 8, 2016 at 9:08 am

    Could you please share what kind of red wine you like for cooking? Thank you.

    • Laurie McNamara replied: — November 8th, 2016 @ 9:34 am

      Hi Connie! I would suggest whatever wine you like to drink. A dry red wine is best, so for me I use either a Pinot Noir, Merlot or Malbec. I hope this helps!

  3. #
    Andiswa Gcolotela — November 9, 2016 at 1:29 am

    Thank you for this recipe, I will be trying it. About the recipe book, do you ship worldwide?

    • Laurie McNamara replied: — November 9th, 2016 @ 3:17 pm

      Hi Andiswa! Nice to meet you! If you end up trying this recipe, I’d love to hear your thoughts! About the cookbook, I would assume so. Maybe try ordering from Amazon first? 🙂

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