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Roasted garlic and tomato sauce

Author: Angela Coleby
Print Recipe


  • 4 to matoes cut in half
  • 1 ½ garlic bulbs
  • 100 g ground almonds
  • 1 red chilli deseeded and chopped
  • 2 tblspn red wine vinegar
  • 6 tblspn olive oil
  • 1 tspn salt
  • 1 tspn black pepper


  • Pre-heat the oven to 220C/425F degrees.
  • Cut the garlic bulbs in half and place in a roasting tin with the tomatoes. Drizzle with one tablespoon of the olive oil and season with half of the salt and pepper.
  • Roast in the oven for 1 ½ hours.
  • Remove from the oven and squeeze the garlic bulbs to remove the cooked pulp.
  • Remove any burnt tomato skins.
  • Heat 1 tablespoon of olive oil in a frying pan and gently cook the chilli for 1 minute.
  • Blend the tomatoes, garlic pulp and chillies (I use a hand blender but a food processor is fine too).
  • Add the ground almond, two tablespoon of red wine vinegar and the remaining olive oil.
  • Blend until well combined and season.
  • Eat and enjoy!


Nutritional Info per tablespoon - 96 Calories, 8.8g Fat, 3.8 Total Carbs, 2.6g Net Carbs, 1.2g Fibre, 1.9g Protein