ROASTED GARLIC PASTA SAUCE or if your from the old Country, Gravy

Photography by Michael Long

Adding Roasted Garlic to Pasta Sauce is the supreme addition. Most Sauces are pretty much the same, and almost every family has one that Grandma has handed down to the kids. But you take that sauce and add some Roasted Garlic to it, And it's a whole new ballgame. This garlic you can use in Garlic Butter, Garlic Potatoes, just about
anything you can think of. So roast some up and see what you think. Below I've added my favorite Pasta Sauce that we have in my family. With the addition of the Roasted Garlic.

INGREDIENTS:

• 1        Onion, Chopped
• 3        Tablespoons Extra Virgin Olive Oil
• 1        Tablespoon minched fresh garlic
• 1/4     cup tomato paste
• 1 1/2   teaspoon kosher salt
• 1           teaspoon Balsamic Vinegar
• 1/4        teaspoon Italian seasoning
• 1/4        teaspoon Dried Basil
• 2  28oz Canned Tomatoes, I use the Crushed ones.
• 3           heads of Roasted Garlic

DIRECTIONS:

    In a dutch oven, I prefer using a dutch oven (your going to need a pot 5-6qt in size) Just about any kind of pot will work.  I usually use either a Dutch Oven 5 qt. or one of my stock pots.

    Cook the onions in the olive oil over medium heat until soft and lightly golden. (Don't leave or your going to burn the onions!) for about 4-6 minutes. Add the mince garlic and cook, stirring for about 1 minute. Add the tomato paste, salt, balsamic vinegar, Italian seasoning, and basil, and cook for several minutes. Add the tomatoes and their juices.
    Bring to a boil. Reduce the heat to a VERY slow simmer and cook for 30 minutes, stirring occasionally.
   
    Press the roasted garlic out of the paper wrappers and add to the sauce. Continue to simmer for 45 minutes to an hour. Or until the flavors marry together. Myself I let mine simmer most of the day.  And then serve with what ever pasta you choose.
   
     I have even canned this recipe, However, doing that you have to use a pressure cooker/Canner and reduce the amount of garlic. Reason for that is that garlic doesn't can very well. You can use some garlic, but not as much if your going to
can. But this recipe does freeze well.

    So give it a try and let me know how you did with it. If you have any questions please feel free to E-mail me and I'll walk you through it.