Black Garlic Kitchen

Pasta with Black Garlic Tomato Sauce

A quick and easy versatile tomato sauce with the unique sweet caramelly flavour of Black Garlic. Perfect with your favourite pasta.

black garlic tomato sauce

Prep: 10 mins | Cook: 45 mins approx. | Serves: 2

V: use vegetarian Worcestershire sauce | Ve: use vegan Worcestershire sauce

Ingredients

For the Black Garlic Tomato Sauce

  • 3 tbsp olive oil
  • 1 large onion – peeled and finely chopped
  • 1 large carrot – finely diced
  • 1 stick celery – finely chopped
  • 1 tbsp tomato purée
  • 8 cloves Black Garlic – finely sliced
  • 1 x 400g tin chopped tomatoes or 700g fresh tomatoes – peeled, deseeded and roughly chopped
  • 1 tbsp Black Garlic Paste
  • 1 vegetable or vegan stock pot or stock cube
  • 2 tsp caster sugar
  • 1 tsp dried oregano
  • ½ tsp Black Garlic Sea Salt or salt
  • ½ tsp freshly ground black pepper
  • 2 tsp Worcestershire sauce, vegetarian Worcestershire sauce or vegan Worcestershire sauce; or 2 tbsp BGK’s Black Garlic Mushroom Essence (a vegetarian and vegan alternative)

Method

  • Heat the oil in a large saucepan. Gently fry the onion, carrot and celery for 10 minutes until soft.
  • Add the tomato purée and finely sliced Black Garlic. Cook for 1 minute.
  • Add the remaining ingredients.
  • Simmer very gently over a low heat for 45 minutes.
  • Season to taste. Add a little more sugar if necessary to offset the acidity of the tomatoes.
 
To Serve: serve with pasta of your choice.
 

Top Tip: BGK’s versatile Black Garlic Tomato Sauce makes an ideal base for pasta dishes or as a pizza topping. For an alternative pasta dish the following can be added to BGK’s Black Garlic Tomato Sauce:

  • Add tinned flaked tuna, sliced black olives and a handful of fresh basil.
  • Fry chopped bacon or pancetta, add a handful of frozen peas. Add a little double cream at the last minute.
  • Add a handful of halved cherry tomatoes and 3 chopped sun-dried tomatoes. Stir in 2 tablespoons of mascarpone cheese. Add a splash of Black Garlic Infused Balsamic Vinegar at the end – vegetarian.
  • Dice and fry an aubergine in olive oil, add fresh oregano – vegetarian and vegan .
  • Chop a jarred roasted red pepper. Grate a courgette. Add to the sauce. Simmer for 5 minutes. Sprinkle over dry-fried pine nuts – vegetarian and vegan.
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