Black garlic and tomato sauce (V)

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Black garlic and tomato sauce (V)
Black garlic and tomato sauce (V)
Black garlic
Servings:Serves 8 - Will top 4 large pizzas
Calories per serving:22
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012

This versatile recipe provides and ideal base for a variety of pasta dishes and pizza bases.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Pour the olive oil into a large pan. Heat until hot.
  2. Add the carrot, onion and celery and sweat until soft but not coloured.
  3. Crush the black garlic cloves and add to the vegetables.
  4. Pour in the chopped tomatoes.
  5. Add the tomato puree and oregano. Season with salt and black pepper.
  6. Simmer for 45 minutes to an hour on a very low heat. If the sauce is too thick add a little hot vegetable stock.
  7. Check for seasoning and then add sugar to taste.
  8. For a pizza topping or to add to other dishes, blend until smooth.

Serving suggestions

The following are just a few ideas of how to turn this sauce into a pasta meal. - Add sliced black olives and a handful of fresh basil. Heat the sauce and serve with pasta. - Fry a small aubergine in extra virgin olive oil and add to the tomato sauce. Stir in some fresh oregano. Heat the sauce and serve with spaghetti. Sprinkle with Parmesan cheese. - Chop up a roasted red pepper (from a jar). - Grate a courgette and add to the tomato sauce. Heat through until the courgette is cooked. Sprinkle over some dry fried pine nuts. - Heat up the tomato sauce. Add a handful of fresh cherry tomatoes (halved) 3 sun-dried tomatoes (chopped).

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.

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