Can I make this creamy tomato sauce ahead of time?

Absolutely! This sauce is a meal prep dream. Roast the garlic, make the sauce, and store it in an airtight container in the fridge for up to 5 days. Bonus: the flavors get even better as it sits! You can also freeze it for up to 3 months—just thaw it in the fridge and reheat gently on the stovetop.

Does this creamy tomato sauce taste like coconut?

Not at all! The coconut milk adds creaminess without overpowering the flavor. Roasted garlic and marinara sauce balance everything out, so all you’ll taste is rich, velvety, tomato-y goodness.

How can I adjust the sauce’s consistency?

If your sauce feels too thick, add a splash of pasta water or vegetable broth to thin it out while keeping it creamy and flavorful. If you prefer it thicker, let it simmer for a few extra minutes to reduce. It’s totally customizable to your taste!

Creamy Tomato Sauce for Pasta | Olives for Dinner

Description

This creamy tomato sauce is like a cozy little hug for your pasta. Roasted garlic and coconut milk take a humble jar of marinara to dreamy, velvety new heights, with fresh basil bringing that perfect pop of flavor. Whether it’s spaghetti, ravioli, or just a warm loaf of bread for dipping, this sauce has your back.

Ingredients

for the garlic

1 head of garlic*
2 tablespoons olive oil, divided

for the sauce

1 cup shallots, thinly sliced
1 cup halved cherry tomatoes
24-ounce jar marinara sauce
1/2 cup full-fat coconut milk
1/4 cup fresh basil, cut chiffonade
1/4 cup nutritional yeast

* feel free to roast two heads of garlic if you want extra for other applications

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Instructions

to roast the garlic

Preheat your oven to 400°F. Remove the loose, papery skin around the head of garlic but leave the heads intact. Slice off the very top to expose the cloves.
Drizzle 1 tablespoon of olive oil over the head of garlic, wrap in foil, and place in a baking dish. Roast for 30-40 minutes, until the tops are golden and the clove is soft and caramelized.
Let cool completely, then squeeze the roasted cloves out of their skins and set aside.

to make the sauce

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the shallots and sauté until soft and golden. Stir in the cherry tomatoes and cook until softened.
Add the marinara sauce and warm through. Lightly mash the roasted garlic and stir it into the sauce.
Add half of the coconut milk, stir gently, and let it warm through (don’t boil). Taste and add the rest if you’d like it creamier. Remove from heat and stir in the basil and nutritional yeast.
Serve with your favorite pasta and enjoy!

Notes

Storage: Leftovers? Lucky you! Store any extra sauce in an airtight container in the fridge for up to 5 days. It just gets better as the flavors hang out and mingle.
Reheat: Gently warm the sauce in a saucepan over low heat, stirring occasionally. If it thickens up in the fridge, just add a splash of water or broth to bring it back to its velvety self.
Freeze: This sauce is a freezer’s best friend! Portion it into small containers or freezer bags, and it’ll keep for up to 3 months. When you’re ready, thaw it in the fridge overnight and reheat as usual.
Cooking Tips: Want to take it up a notch? Save some pasta water before draining—it’s liquid gold for loosening up the sauce and helping it cling to every noodle. And don’t skip the fresh basil at the end—it’s the final flourish that makes this sauce pop.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Simmered, Roasted
Cuisine: American, Italian