A simple sauce with a lot of flavor, this recipe will create six pint jars of tangy sauce that can be used in so many ways. A great pot of sauce to make when you might have extra company coming for dinner.
This recipe was found in a little cook booklet put out by a company named Market Day. I just happened to stop at a second hand store one day, and found they were having an 'all the books you can fit into a bag' sale. Two bucks, and I walked away with a great wealth of recipes to try!
Though our garden is just about spent for the year, and fresh tomatoes would have been best, canned tomatoes work just fine for this recipe.
Just a few other ingredients, and two heads of garlic, and you're good to go! Come along, let's make the sauce!
Recipe from a little cook booklet by Market Day - with amended options for the roasting schedule. Shown with added mushrooms and freshly ground black pepper.
2 heads of garlic (full heads, not single cloves)
1 teaspoon of extra virgin olive oil
3 28-ounce cans of peeled, whole tomatoes
1 6-ounce can of pitted ripe black olives, drained, diced
1 6-ounce can of tomato paste
1 tablespoon of dried basil leaves
1 teaspoon of red pepper flakes
After removing most of the paper husk, keeping the cloves intact, cut the tops from two heads of garlic to expose the cloves. Don't fret if your garlic has tiny green sprouts (known as 'germs') as they can be easily removed after roasting.
Place each garlic head on a square of aluminum foil, drizzle with olive oil, and wrap foil around the garlic.You may roast the heads at 350 degrees for about an hour, or 450 for about half an hour. After roasting, remove from oven, open foil packets and allow heads to cool. Squeeze heads to force cloves from the husk. Mash cloves with a fork.
Drain canned tomato juice into a large pot. (This is an opportunity to use your Dutch oven.) :-) Dice remaining tomatoes, removing any skin or blossom ends, add diced tomatoes to the pot. Add the mashed garlic, olives, tomato paste, basil and red pepper flakes. Bring to a low boil, reduce heat and simmer 5 minutes.
Sauce can be stored in a container with a tight-fitting lid for one week, or frozen for one month. Sauce may also be canned. Recipe provides for slightly more than six pint jars of sauce.
