• 1 whole garlic
  • 1 tsp. olive oil
  • 3 lbs. plum tomatoes,halved
  • 1 large onion, chopped
  • 2 tsp. olive oil
  • 1/2 cup dry white wine
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. chopped fresh basil
  • 1 tsp. salt
  • 1 tsp. pepper
  • Water


Preheat oven to 425 degrees F. From tip of whole head of garlic, trim 1/4 inch; drizzle cut surface with 1 tsp. olive oil. Wrap in foil; place in oven.

In large roasting pan, mix plum tomatoes, halved, and chopped onion; drizzle with 2 tsp. olive oil; place pan in oven. Roast 45 to 55 minutes, until tomatoes are lightly browned and garlic is tender. Remove garlic.

Place pan across 2 stove-top burners over high heat; add 1/2 cup dry white wine, scraping up browned bits. Boil 3 minutes to thicken. Transfer to blender.

Squeeze garlic pulp into blender; add oregano, basil, salt and pepper. Blend until smooth. Add water to measure 4 cups.

Makes 4 cups. Per 1/2 cup:71 calories, 2 g fat, 0 cholesterol, 284 mg sodium.

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Submitted 6/13/05.
Source: McCall's/April'97
Submitted By: Linda Wilson
Roasted Tomato Sauce