Can be used for pizza sauce, paste, tomato sauce, spaghetti sauce, and marinara sauce.

Cut tomatoes in half and layer evenly over a baking pan.

Drizzle with salt, pepper, and olive oil. 

Place an unpealed head of garlic in a piece of tinfoil. Drizzle generously with olive oil and wrap up and place on one of the pans.

Bake at 400 F for one hour rotating pans as necessary.

Put roasted tomatoes, peel and all, in blender along with roasted garlic and puree.

Bring to boil in stock pot and salt generously.

Can in 1/2 pints for 25 min water bath.

Ingredients

Instructions

• 8 tablespoons butter
• 12 cloves garlic pressed 
• 16 ounces cream cheese, softened and cut into 6 pieces 
• 4 cup milk 
• 12 ounces Parmesan cheese, grated
• 2 teaspoons ground black pepper
• 2 teaspoons salt, more to taste, if needed

1. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 1 minute, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a fork until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over 2 lbs. hot, cooked noodles.