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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Basil Mariana Sauce for the Chicken & Roasted Garlic Lasagna Recipe

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This recipe for Basil Mariana Sauce for the Chicken & Roasted Garlic Lasagna is from The Keith Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 to 15 miscellaneous tomatoes, quartered
1 head of garlic, DO NOT REMOVE SKINS
1 sweet yellow onion, cut into large chunks
1 tbs olive oil
Dried basil, to taste
Dried oregano, to taste
Sea salt and freshly cracked pepper, to taste
Directions:
Directions:

Preheat the oven to 375⁰, line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper. Toss to coat.

Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.

Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Simmer 1-2 hours.

 

 

 

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