Creamy Garlic Tomato Pasta Sauce

Ingredients

• 2 full garlic heads, peeled
• 1lb cherry tomatoes
• 4 large or 6 small shallots, outer shell removed
• 2/3c olive oil
• 2 sprigs of fresh Rosemary
• Salt - amount varies, i use a generous amount
• 2/3c heavy cream

Directions

1. 01

   Preheat the oven to 300f

2. 02

   Add peeled garlic, tomatoes, peeled shallots, and rosemary sprigs to a large baking dish.

3. 03

   Add 2/3c olive oil and generous amount of salt.

4. 04

   Give it all a mix and bake for 1 hour.

5. 05

   After an hour, pull it, remove everything from the liquid, save at least 1/4c of liquid.

6. 06

   place everything into a sauce pan, add that 1/4c liquid back to it, bring it to a simmer.

7. 07

   Add 2/3c heavy cream and stir, bring back to a simmer and remove.

8. 08

   Remove the rosemary sprigs then transfer everything to a blender and blend on high for a minute or so to get everything mixed well, the sauce should start to thicken.

9. 09

   PUll and use or freeze.

Notes

• Serve over pasta, but after cooking your pasta, save 1/4c of the pasta starch, drain the pasta, add the pasta back to a pot and add the 1/4c pasta starch back to it to prevent clumping. Add 1TBS of butter, let it melt then add 1c shredded parmesan cheese, mix it in batches to melt. once cheese is all melted add the pasta sauce.