Roasted Tomato, Garlic & Basil Sauce

Roasted Tomato, Garlic & Basil Sauce
Yield: Approximately 3 cups

2 pints cherry tomatoes
1 28 oz can of crushed tomatoes
1 head of roasted garlic
Fresh basil leaves
Fresh italian parsley
Fresh thyme
salt & pepper

Remove outer layer of skin from garlic, slice about 1/4 inch off top, place in aluminum foil, drizzle with olive oil and salt & pepper.  Wrap tightly.

Toss tomatoes in olive oil, salt & pepper, and fresh thyme.  Place on jelly roll pan and roast with garlic in 400 oven for about 30 minutes or until the have split and are soft.  When garlic is cool enough to handle, slide garlic out of skins.

Place tomatoes, garlic, handful of basil and handful of parsley, pinch of salt and pepper in a food processor.


Puree.  Add in crushed tomatoes and continue pureeing to desired consistency.  Check for taste and make any seasoning adjustments.

Great with Roasted Eggplant & Veal Manicotti in Bechamel Sauce & Roasted Garlic & Basil Tomato Sauce.


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