Name: Roasted Garlic and Cherry Tomato Pasta Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Garlic - 1 whole head; Olive oil, divided - 6 tablespoons; Salt, divided - 1 ¼ teaspoons; Diced white onion - ¾ cup; Ground cayenne - ½ teaspoon; Heirloom cherry tomatoes - ½ pound; Dry white wine - ¼ cup; Low-sodium chicken broth, or as needed - 1 ½ cups; Unsalted butter - 3 tablespoons

Ingredients for - Roasted Garlic and Cherry Tomato Pasta Sauce

1. Garlic 1 whole head

2. Olive oil, divided 6 tablespoons

3. Salt, divided 1 ¼ teaspoons

4. Diced white onion ¾ cup

5. Ground cayenne ½ teaspoon

6. Heirloom cherry tomatoes ½ pound

7. Dry white wine ¼ cup

8. Low-sodium chicken broth, or as needed 1 ½ cups

9. Unsalted butter 3 tablespoons

How to cook deliciously - Roasted Garlic and Cherry Tomato Pasta Sauce

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.

3 . Stage

Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.

4 . Stage

Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.

5 . Stage

Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.

6 . Stage

Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.