Description
A refined and elegant pasta sauce featuring blistered tomatoes, mellow roasted garlic, and a luxuriously smooth cream finish.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter (optional)
- 1.5 lb ripe plum or vine tomatoes, halved
- 1 whole head garlic, top sliced off
- 1 small yellow onion, finely diced
- 1/2 cup low-sodium vegetable or chicken stock
- 1/2 cup heavy cream or crème fraîche (or 3/4 cup cashew cream for vegan)
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 6–8 fresh basil leaves, finely chopped
- 1/2 cup finely grated Parmesan or Pecorino (or nutritional yeast for vegan)
- Pinch of red-pepper flakes (optional)
- Fresh parsley or basil chiffonade, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss halved tomatoes with 1 tbsp olive oil and a pinch of salt on a rimmed baking sheet. Place the halved head of garlic, cut side up, on the sheet and drizzle with 1 tsp olive oil. Roast for 25–30 minutes until soft and golden.
- Heat remaining oil and butter in a skillet over medium heat. Add diced onion and sauté until translucent, about 6–8 minutes.
- Squeeze the roasted garlic cloves into the skillet. Add tomato paste and cook for 1 minute.
- Deglaze the pan with stock, scraping any fond. Reduce by a third.
- Transfer the roasted tomatoes and skillet mixture to a blender and purée until smooth.
- Return the sauce to low heat. Stir in cream and chopped basil, simmer gently for 4–6 minutes.
- Fold in grated cheese off the heat or stir in a vegan alternative if using.
- Season with salt and pepper to taste.
Notes
Use room temperature tomatoes for even roasting. Adjust seasoning based on taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg