I love this easy roasted garlic tomato sauce because it comes together in minutes but tastes rich and savory, like you cooked it for hours. Perfect on veggie meatballs, pasta and pizza – anywhere you need some extra flavorful sauce!
My mom is a huge meatball fan, and vegetarian. So she was totally stoked when she saw Gardein veggie meatballs appear in the freezer section of the grocery store. We have to have a food party with these! she told me. I was all about it. I love a good food party, and veggie meatballs…oh yeah! I hadn’t had spaghetti and meatballs in years!
I even knew right away what would make them absolutely perfect – this roasted garlic tomato sauce. It’s thick, super-rich, full of savory roasted garlic flavor and tastes like it simmered on the stove all day. But it didn’t! It only takes about half an hour all together, and 25 minutes of that is hands-off while the garlic roasts in the oven. It’s my go-to tomato sauce.
Roasted garlic is what makes it so good. Once it’s blended up with the other ingredients it adds a thick richness and depth of flavor that makes the sauce taste like it cooked forever. It’s so savory! I would proudly put this sauce up against a non-vegetarian sauce any old day of the week, and that’s why I recommend this as a #MeatlessMonday choice. If you’re not used to veggie cooking, this is a great recipe to experiment with because pretty much the last thing you’ll say when you taste it is, wow, that’s a vegetarian sauce.
You’ll say mmmmphr mm. Because your mouth will be full of savory, delicious roasted garlic tomato sauce.
Roasting garlic is really easy. All you do is cut the bottoms off a few heads of garlic, douse them in a little olive oil and pop them into muffin tins. Cover them with foil and bake in a 400 degree oven for about half an hour. That’s it. Super easy.
Yeah, you could just go buy a jar of veggie tomato sauce, but have you looked at the sodium and preservatives in that stuff? Too crazy! Also, it won’t taste as good as this sauce. It just won’t. Treat yourself to this damn fine sauce instead.
So after you roast the garlic, all you do is blend it up with a few cans of no salt added tomatoes, a can of no salt added tomato paste and some seasonings. Canned no salt added tomatoes and paste are a decent meet-me-halfway between cooked from scratch and grab a jar at the store. With them, you can at least control the flavor and there won’t be tons of preservatives and sodium. Just make sure you get the no salt added kind.
I use dried seasonings in my sauce because it’s what I always have on had and am most comfortable cooking with. But I did get the awesome opportunity to top my sauce with some fresh oregano that Graeme’s mom Fran grew. She has the greenest thumb I’ve ever seen. She’s going to try to keep some herbs going inside through the winter. If anyone can, it’s Fran.
So mom and I thoroughly enjoyed our spaghetti and meatballs party! Gardein makes a killer meatball, and with this sauce…oh. wow. We made some brown rice spaghetti to go with. And I took the pics here right before we ate, just in time for Project Runway. What an awesome night. 🙂
Eat Healthy Eat Happy
This easy roasted garlic tomato sauce comes together in minutes but tastes rich and savory, like you cooked it for hours. Perfect on veggie meatballs, pasta and pizza - anywhere you need some extra flavorful sauce!
5 minPrep Time
35 minCook Time
40 minTotal Time
- 4-5 whole heads garlic
- 4-5 Tbs olive oil (have extra handy)
- 2 14.5 oz. cans no-salt-added tomatoes
- 1 6 oz. can no-salt-added tomato paste
- 1 Tbs agave, maple syrup or your favorite sweetener
- 1 1/2 tsp oregano
- 1/8 - 1/4 tsp red pepper flakes
- 1/2 tsp salt
- pepper to taste
- Heat the oven to 400. Use a sharp knife to cut the bottoms off the garlic heads. Try to cut off just enough so that the cloves inside are exposed. Place a tablespoon of oil in a muffin tin for each head you'll be roasting. Add the heads, and kind of rub them around in the oil. Add more oil if you need to. Cover each head with a little foil and bake for about 30 minutes.
- Combine all the remaining ingredients in a food processor.
- When the garlic's done and cool enough to handle, squish the cloves out into the food processor. Get as much of the oil in there too as you can, because it carries a lot of flavor.
- Pulse in the food processor until smooth. Transfer to a saucepan to heat through on the stove.
Pin it, because you’ll want to make this again and again. Do you ever have food parties? What are some of your favorite food party foods?