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Roasted Tomato & Mushroom Garlicky Sauce

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Planned Meals, Sauces, Vegetables
Servings: 6 - 8 serving
Author: Silvia Ribas


  • 6-8 large ripe tomatoes
  • 1 head of garlic
  • 6 cremini mushrooms
  • 1/2 cup olive oil divided
  • 1 tsp oregano
  • salt and pepper
  • fresh basil
  • parmesan cheese optional


  • Pre-heat oven to 400F degrees.
  • Cut the tomatoes into quarters and place them on a large cookie sheet. Sprinkle with oil, oregano and salt and pepper to taste.
  • Slice off the end of a garlic head (root side) and place the whole head in a small glass bowl. Sprinkle with oil and place the glass bowl on the cookie sheet with the tomatoes.
  • Bake for about 45 minutes.
  • When done, remove from oven. Remove the garlic cloves from the peel using the teeth of a fork. Set aside.
  • Heat a cast iron or saucepan and add the roasted garlic and tomatoes. Add the mushroom sliced in half and cook for 5 minutes.
  • Remove from heat. Add fresh basil and parmesan cheese (if desired). Serve hot and store remaining sauce in an air tight jar or glass bowl with a tight lid. Keep refrigerated.