Sunday, September 22, 2013

Original Recipe - Fire Roasted Tomato Marinara with Whole Clove Roasted Garlic

Super simple and super delicious marinara that only uses a few ingredients! 

Plus, it has so much garlic that you will be safe from vampires. 

Please don't skip the tomato paste and no beef bouillon.. it gives the sauce it's depth. 

First, you need to get some garlic roasting. 

You can do it the 'hard' way, not really hard but more involved.

Click HERE to do it with whole heads of garlic or you can make it the easy way and use the prepped garlic cloves you can find in most supermarkets.

Easy Roasted Garlic

one container of large pre-peeled garlic cloves
olive oil
mixed italian herbs, dry

Place the cloves in a small oven safe dish and use enough olive oil to coat the cloves lightly. Sprinkle with salt and Italian herbs. Cover with foil and bake at 350 degrees for 30 to 45 minutes, stirring occasionally. The cloves need to soften and lightly brown. It's done when you can smash the clove and spread it like warm butter.

Fire Roasted Tomato Marinara

(2) 15 oz cans fire roasted diced tomatoes
1 tbsp olive oil
3 Tbsp tomato paste
1 tsp salt
1/2 tsp No Beef bouillon dissolved in 1/4 cup warm water (or 1/4 cup veggie broth)


1. Place the tomatoes in the food processor and 'pulse' just enough to break apart the chunks but not make it too thin or pureed. You want thick and smooth vs chunky. I pulsed 20 times.

3. Place the tomatoes in a dutch oven with the olive oil and add the remaining ingredients. Let simmer for 30 minutes so it reduces some. If you want to, you can toss the roasted garlic into the sauce and let it cook with it or just toss a few cloves on top when you plate it up. The roasted garlic can also be smashed up and used on bread. 

Serve over well drained fettuccine or linguine. Seriously... otherwise it's all watery and sad. 

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