Roasted Garlic Marinara

There is just something about the smell of roasted garlic that just makes me smile.  This recipe can be simply tossed with your favorite pasta, or it can jazz up any recipe you have that calls for marinara sauce.

2 Tbsp Olive Oil
1/2 Medium Onion
1 Celery Stalk
1/2 Carrot
1 c Red Wine
1 c Veggie Stock
1 Tbsp Tomato Paste
1 28 oz Can Crushed Tomatoes
1 14.5 oz Can Petite Diced Tomatoes
1 Bay Leaf
1 tsp Fresh Rosemary - Chopped
1 tsp Fresh Oregano - Chopped
1 tsp Fresh Marjoram - Chopped
1 tsp Fresh Thyme - Chopped
1 tsp Fresh Sage - Chopped 
1/2 Head of Roasted Garlic
2 Tbsp Fresh Basil - Roughly Chopped
2 Tbsp Fresh Flat Leaf Parsley - Chopped
Kosher Salt
Fresh Ground Pepper

Pre-heat a medium large stock pot with the olive oil over medium heat.  Finely dice the onion, celery and carrot.  Add them to the pot with a pinch of salt and let them sweat until the onion becomes translucent, about 8 -10 minutes, stirring occasionally.  Add the wine to the stock pot and let it cook until the liquid reduces by half, about 5 minutes.  Add the veggie stock and let it cook again to reduce the liquid by half, another 5 minutes or so.

Add the tomato paste to the pot and stir to combine it with the reduced liquid.  Add the crushed tomatoes, dice tomatoes, bay leaf, chopped rosemary, chopped oregano, chopped marjoram, chopped thyme and chopped sage.  Give everything a real good stir.  Cover and bring the mixture to a simmer.  Let it simmer for 20 minutes.

Remove your roasted garlic from the skin and place the cloves into a small bowl.  Mash the cloves together to create a slightly creamy, but still chunky, mixture of roasted garlic goodness.  Add to the pot and stir to combine.  Season the mixture with a pinch or two of salt and a few grinds of pepper.Let cook another 10 minutes.

Turn the heat off and add the chopped basil and chopped parsley.  Stir to combine everything and give it a taste.  Add additional salt and pepper if needed.  Serve with your favorite pound of cooked pasta and some fresh grated parmesan cheese.

Roasting Your Own Garlic

Pre-heat your oven to 400 degrees.  Remove the outer layers of the garlic "skin".  Slice the top of the bulb to expose the garlic cloves.  Place the head of garlic of a sheet of foil.  Drizzle with olive oil and sprinkle with a good pinch of salt and a few grind of pepper.  Wrap up the garlic head in the foil creating it's own little steam machine.  Place in the oven and let it cook for 25 minutes.  Remove the pouch from the oven and let it sit for at least another 15 minutes in it's steam pouch.  Crack open the top of the pouch and let it sit until it is cool enough to handle.  Yum!

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