Roasted Garlic Pasta Sauce

November 18, 2013 By: Megabeth Category: Other, Recipe

9761946096_a047e2b893_oThe balsamic vinegar and hot sauce in this recipe told me that I had to try it. I was going to make an eggplant parmesean later in the week and wanted a homemade sauce to go with it. I let this sauce simmer on the stove one night, popped it in the fridge and it was still perfect the next day.

What’s not to like about a recipe that lets you squish tomatoes…with your hands? When you do it, though, hold your hand way down in the pot, otherwise you’ll have tomato juice on your stove, on your counters, on your floors, on your walls and on yourself. Don’t ask me how I know…

Recipe: Roasted Garlic Pasta Sauce

Summary: A flavorful and versatile pasta sauce.


  • 1 onion (large, chopped)
  • 3 tbsps extra virgin olive oil
  • 1 tbsp minced garlic
  • 1/4 cup tomato paste
  • 1 1/2 tsps salt
  • 1 tsp balsamic vinegar
  • 1/2 tsp hot sauce
  • 1/4 tsp red pepper (crushed)
  • 1/4 tsp italian seasoning
  • 1/4 tsp dried basil
  • 56 ozs italian plum tomatoes (whole, with liquid)
  • 3 whole roasted garlic (heads, cloves removed from peels)


  • In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden – about 6 minutes.
  • Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil and cook for 1 minute.

Roasted Garlic Tomato Sauce

  • Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.

Roasted Garlic Tomato Sauce

  • Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
  • Add the roasted garlic cloves and stir to combine.

Roasted Garlic Tomato Sauce

  • Continue to simmer for 30-45 minutes longer until the flavors have come together.
  • Serve over your choice of pasta.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet type: Vegetarian

Marinated Goat Cheese

May 18, 2009 By: Megabeth Category: Snacks/Appetizers


This is another yet another recipe from the Cafe Flora cookbook. Their description is dead-on that this goat cheese is “irresistibly delicious” and “tastes like you put much more time into it than you did.” It just takes a few minutes to cut up the tomatoes, basil and garlic, throw the stuff into a bowl, and marinate. Best of all, you don’t have to tell anyone that it’s that quick and easy to make.

Marinated Goat Cheese
Cafe Flora Cookbook

4 large fresh basil leaves, plus a spring for garnish
4 Roma tomatoes, most of the seeds removed, diced
2 Tablespoons capers, rinsed and drained, or 6 kalamata olives, pitted and roughly chopped
3 cloves garlic, minced
4 Tablespoons extra-virgin olive oil
2 Tablespoons balsamic vinegar
4-oz log goat cheese
salt and freshly ground pepper

Cut the basil in a chiffonade. Stack the basil leaves on top of each other. Roll them up tightly, starting at the stem, and slice thinly across the rolled-up leaves. This will give you long thing strips of basil.

Marinated Goat Cheese

Marinated Goat Cheese

Marinated Goat Cheese

Mix the marinade. In a bowl, combine all the ingredients except the goat cheese, salt and pepper. Put the log of goat cheese in the center of a shallow serving bowl, and pour the tomato mixture over it.

Marinated Goat Cheese

Marinate the goat cheese for about an hour. (If you’re going to marinate the cheese longer than that, refrigerate it and then take it out half an hour or so before serving to return it to room tempurature.)

Marinated Goat Cheese

Serve the goat cheese. Just before serving, taste it, add salt if you think it needs it, and grind pepper over all. Garnish with a sprig of basil. Serve with a knife to cut the goat cheese and a spoon to scoop up the flavorful tomato mixture.

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