This simple recipe melds two immune-boosting staples, tomatoes and garlic, crafting a flavorful and nutrient-rich sauce perfect for complementing your preferred pasta dish.
Tomatoes, bursting with vitamin C, offer excellent support during flu season, while garlic’s allicin and alliinase compounds bolster immune function.
Ingredients
- 3.6 kg ripe tomatoes
- 26 cloves of garlic – do NOT peel
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried thyme leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- salt and pepper
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Wash the tomatoes and remove their stems. Halve each tomato and arrange them cut side up on a large rimmed baking sheet. Distribute the garlic cloves over and around the tomatoes (do not peel the garlic).
Step 3
Pour the olive oil over the tomatoes and garlic. Then, sprinkle the thyme leaves, crushed red pepper, and sugar on top, followed by a generous amount of salt and pepper.
Step 4
Bake in the oven for 60-90 minutes until the tomatoes start to caramelize on the surface. Take them out and allow them to cool entirely in the pan.
Step 5
In batches, transfer the tomatoes to a food mill equipped with the large strainer plate over a bowl. Pass the tomatoes through the mill, separating the sauce in the bowl from the skins and core. Discard the skins and core.
Step 6
Press the garlic cloves into the sauce. They will easily release from their skins. Discard the garlic skins. Use a spoon to crush the garlic against the bowl’s sides and mix it into the sauce.
Step 7
Keep the tomato sauce in a sealed container in the refrigerator for a week. Alternatively, freeze the sauce for up to six months for longer storage.
Elevate your pasta nights with this nutritious and flavorful pan-roasted tomato sauce. Packed with immune-boosting ingredients like tomatoes and garlic, it’s perfect for keeping you healthy and satisfied.
