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Sauce All’ Aglione

Serves 4


  • 1 (28-ounce) can crushed tomatoes (reserve can with tomato water)

  • 2 medium garlic heads

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons unsalted butter (1 ounce)

  • 10 basil leaves, chiffonade Kosher salt and ground black pepper


  1. Preheat oven to 400°.

  2. Cut tops off garlic heads to expose cloves. Sprinkle with salt and pepper. Drizzle with olive oil. Using a small sheet of foil, make a packet with the garlic facing up. Roast in preheated oven 45 minutes or until garlic is soft and caramelized in spots. Remove from oven, and let cool slightly, about 15 minutes.

  3. In a large sauté pan, heat the olive oil. Add the tomatoes and cook over medium heat until the tomatoes begin to thicken, around 15 – 20 minutes. Season with salt. Squeeze garlic cloves from skins into tomatoes, discard garlic skins. Stir butter and reserved tomato water in can into sauce. Cover and cook over medium, undisturbed, 5 minutes. Remove from heat.


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