This is my go-to sauce for pizza. It is garlicky and more salty than sweet, just what a pizza sauce should be in my book. I used to love Bove’s Of Vermont roasted garlic pasta sauce, but I haven’t been able to find it at the grocery lately. I have been missing it and other store bought sauces were not cutting it. This homemade recipe comes very close to my beloved Boves and is made in my own kitchen, now I can be happy with pizza sauce again.
Adapted from: Emeril’s recipe
Makes: 1 ½ qts
1 large onion, chopped
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
¼ cup tomato paste
1 ½ tsp. salt
1 tsp. balsamic vinegar
½ tsp. hot sauce (I use my trusty Sriracha)
¼ tsp. crushed red pepper
½ tsp. Italian seasoning
2 (28 oz) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels * recipe follows
In a large saucepan over medium high heat, sauté the onion in the olive oil until soft and lightly golden, about 4-6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Add the roasted garlic cloves and stir to combine. Continue to simmer for 30-45 minutes longer, or until the flavors have come together. If you don’t like chunks of tomato in your pizza sauce, just use an immersion blender, or give it a whir in a standing blender.
Serve over pasta, or use as pizza sauce. ½ cup portions frozen in snack bags are easy to pull out and thaw for a 15” pizza.
Preheat your oven to 400°. Separate a head of garlic into cloves, and remove any excess papery skin, but do not peel. Cut both ends off of each clove. Put the cloves in the middle of a foil square and top with a good drizzling of olive oil.
Twist up the ends of the foil to form a pouch and place on a small rimmed baking sheet. Bake until even the largest cloves are soft and lightly browned, around 20-30 minutes. Allow them to cool, then gently squeeze the cloves out of their peels.
*Roasted garlic is so delicious and has a much less pungent flavor than raw garlic. I love it on pizza, in pizza sauce, on a grilled sandwich, and as a topping on a Mediterranean pita plate along with hummus, olives, feta, etc.