Slow-Simmered Tomato and Roasted Garlic Ragu
A rich, slow-simmered tomato ragu bursting with the sweetness of roasted garlic and fresh herbs, perfect for pairing with pasta or crusty bread. This Italian-inspired quick recipe (vegetarian), ready in about 85 minutes, pairs extra virgin olive oil, garlic bulbs, roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 whole bulbs garlic bulbs
- 2 lbs, quartered roma tomatoes
- 1 medium, finely chopped yellow onion
- 1 medium, finely diced carrot
- 1 medium, finely diced celery stalk
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 8 leaves, chopped fresh basil leaves
- 1/4 tsp red pepper flakes
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Slice the tops off 2 whole garlic bulbs to expose cloves, drizzle 1 tbsp extra virgin olive oil over them, wrap tightly in foil, and roast for 40 minutes until soft and caramelized.
- Step 2: Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 6-7 minutes until vegetables are tender and fragrant.
- Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, and 1/4 tsp red pepper flakes, cooking for 2 minutes until the paste darkens and becomes aromatic.
- Step 4: Add 2 lbs quartered roma tomatoes, 1 cup vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar to balance acidity. Squeeze the roasted garlic cloves from the bulbs and mash them into the sauce. Stir well to combine.
- Step 5: Reduce heat to low, cover partially, and let the sauce simmer gently for 1 hour, stirring every 15 minutes until it thickens and flavors meld.
- Step 6: Remove from heat, stir in 8 chopped fresh basil leaves, let rest 5 minutes before serving to allow fresh herb aroma to infuse.
Frequently asked questions
How long does Slow-Simmered Tomato and Roasted Garlic Ragu take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tomato and Roasted Garlic Ragu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Roasted Garlic Ragu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tomato and Roasted Garlic Ragu for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Tomato and Roasted Garlic Ragu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
