Directions
- 1Heat oven to 400°F.
- 2Slice tops off both garlic bulbs.
- 3Drizzle with 10 g olive oil, wrap tightly in foil, and roast 40 to 45 minutes until soft and golden.
- 4Cool roasted garlic slightly, squeeze out the cloves, and mash into a paste.
- 5Heat remaining olive oil in a saucepan over medium low.
- 6Add onion and a pinch of salt. Cook 8 to 10 minutes until very soft and lightly golden, avoiding browning.
- 7Stir in tomato paste and cook 1 minute.
- 8Add crushed tomatoes and roasted garlic paste. Stir until the garlic fully dissolves.
- 9Bring to a gentle simmer.
- 10Add salt, sugar, oregano, pepper, and optional red pepper flakes.
- 11Simmer uncovered 25 to 35 minutes, stirring occasionally, until glossy and slightly thickened.
- 12Use an immersion blender and blend until smooth but still has body.
- 13Stir in extra virgin olive oil.
- 14Taste and adjust salt or sugar if needed.
Ingredients
- 2 Whole garlic bulbs
- 150 g Yellow onion, finely diced
- 60 g Olive oil
- 800 g Crushed tomatoes
- 30 g Tomato paste
- 6 g Kosher salt
- 4 g Sugar
- 1 g Dried oregano
- 0.5 g Black pepper
- 0.2 g Red pepper flakes
- 15 g Extra virgin olive oil
Equipment
ovenfoilsaucepanimmersion blender
Tips
- The "Rao’s" vibe is gentle: use low heat, avoid browning, and ensure the roasted garlic paste is fully dissolved.
- Wear gloves when squeezing out roasted garlic to prevent hands from smelling.
- Rub hands on stainless steel after handling garlic to remove the smell, but it's not recommended if you're married.
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