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! Yields 4 cups.

Course Homemade Ingredients & Condiments

Cuisine Italian

Keyword homemade, marinara, pasta sauce, red wine, roasted garlic, wine

Prep Time 30

Cook Time 25

Additional Time 5

Total Time 1

Servings recipe

Calories 131

Author Laurie McNamara

Ingredients

1 head garlic
olive oil
1 large shallot
2 teaspoons italian seasoning
1/4 cup dry red wine
28 ounces canned San Marzano tomatoes puree in blender until smooth
15 ounces canned tomato sauce
1¼ teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 pinch chili flakes optional

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
Peel cloves away from the head of garlic with the skin intact. 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 minute before adding in the wine, pureed tomatoes, salt, pepper, sugar 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.

Nutrition