Posted on 18 August 2011 by

Two Garlic Tomato Sauce

By David Harbilas

Garlic, like tomatoes, is a very versatile ingredient, and given its ability to change its flavor profile with different methods of preparation it can provide another dimension to the simple tomato sauce when used in more than one form.

Here, garlic is roasted and pureed into a tomato sauce, while scapes are sliced and added just prior to serving.

The result is a mixture of the earthy, sweet flavor of the roasted garlic combined with a very subtle and fresh garlic aroma from the scapes. Serve the sauce with pasta, chicken, or fish.

Makes 4 cups

  • 2 tomatoes
  • 1 head of garlic
  • 2 garlic scapes, sliced on the bias, about ¼ inch thick

Preheat an oven to 350 degrees. Place the tomatoes and garlic in separate roasting pans with a little olive oil and season with salt and pepper. Cover each pan with foil and roast until each is tender and sweet, about 45 minutes for the garlic and at least 1 ½ hours for the tomatoes.

Allow the vegetables to cool to room temperature, then squeeze the garlic cloves from the skin into a blender. Add the tomatoes to the blender with a little of the roasting juices and puree to a smooth consistency. Just prior to serving, add the scapes and adjust the seasoning with salt and pepper to taste.

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