Roasted Spaghetti Sauce with Roasted Garlic, Most Deliciously Easy Recipe Ever

I love autumn time because it means I can make lots of fabulous recipes from my garden, like this gem here. My walking buddy, Michelle shared her recipe with me last year and it was the first time I'd ever roasted garlic--my family loved it!

Roasted Spaghetti Sauce with Roasted Garlic
Courtesy of Mashed Potatoes and Crafts.com

2 lbs of Tomatoes, quartered
1 medium onion, chopped
One head of garlic
3 Tbsp Olive Oil
2 Tbsp fresh oregano
1 Tbsp fresh basil
1 tsp salt
Optional (add in your own favorite herbs like oregano, garnish with parsley, etc.)

Combine tomatoes, onion, and herbs in a 9X13 pan. Chop the end off the head of garlic, then center the head of garlic in the pan, drizzle entire pan with the 3 Tbsp Olive oil, making sure to get a good amount on garlic. Cook for one hour in a 375 degree oven.

How do you roast garlic?

Easy peasy! Follow the above directions, just slice off the end of the garlic (tops of cloves) and roast the entire head with skin on for an hour.

I used a hot pad to pick up the garlic head and gently squeeze the bottom.

The garlic cloves pop right out of their skins.

The flavor of the roasted garlic will knock your socks off and have your family begging for more!

This last step is optional, it depends how chunky you like your sauce. I put the entire mixture in my Blendtec and pulsed it a few times. I do this because I have little kids who are leery of big chunks of tomatoes and onions. You could opt to blend half the mixture and mix in for a spaghetti sauce with great consistency. Add in ground beef or sausage, noodles, and your meal is ready!

Enjoy the fall harvest!