Roasted Garlic Pasta Sauce


This big-batch roasted garlic and tomato pasta sauce would also be delicious as a pizza topping.

Roasted Garlic Pasta Sauce
Photo: Andy Lyons
Prep Time:
2 hrs 30 mins
Cook Time:
1 hrs
Roast Time:
40 mins
Stand Time:
15 mins
Process Time:
35 mins
Total Time:
5 hrs
6 pints


  • 6 bulbs garlic

  • 3 tablespoon olive oil

  • 4 medium red, yellow, and/or green sweet peppers, halved lengthwise and seeded

  • 12 pound ripe tomatoes, peeled*

  • 3 tablespoon packed brown sugar

  • 2 tablespoon kosher salt or 4 teaspoons regular salt

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon freshly ground black pepper

  • 2 cup lightly packed fresh basil leaves, snipped

  • 1 cup lightly packed assorted fresh herbs, such as oregano, thyme, parsley, and/or basil, snipped

  • 6 tablespoon lemon juice


  1. Preheat oven to 400°F. Cut off the top 1/2 inch of each garlic bulb to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place bulbs, cut ends up, in a 1- to 1 1/2-quart casserole. Drizzle bulbs with 1 tablespoon of the oil; cover casserole. Arrange sweet pepper halves, cut sides down, on a foil-lined baking sheet; brush with the remaining 2 tablespoons oil.

  2. Roast garlic and peppers about 40 minutes or until garlic feels soft and peppers are charred. Cool garlic in casserole on a wire rack. Bring foil up around peppers and fold edges together to enclose. Let peppers stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers; set aside.

  3. Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks; add some of the chunks to the garlic in food processor. Cover and process until chopped.

  4. Transfer chopped garlic and tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to pot.

  5. Add brown sugar, salt, vinegar, and black pepper to tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring frequently. Stir in chopped peppers. Boil for 10 to 20 minutes more or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat; stir in basil and assorted herbs.

  6. Spoon 1 tablespoon of the lemon juice into each of six hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.

  7. Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.


To peel tomatoes, use a small sharp knife to cut a shallow "X" on the bottom of each tomato. Immerse tomatoes in batches in boiling water to cover. Cook for 30 to 60 seconds or until tomato skins split open. Using a slotted spoon, transfer tomatoes to a large bowl of ice water. When cool enough to handle, use the knife or your fingers to peel skin off tomatoes.

Nutrition Facts (per serving)

95 Calories
3g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 95
% Daily Value *
Total Fat 3g 4%
Sodium 542mg 24%
Total Carbohydrate 17g 6%
Total Sugars 10g
Protein 3g
Vitamin C 65.5mg 328%
Calcium 60.6mg 5%
Iron 1.1mg 6%
Potassium 704mg 15%
Folate, total 52.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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