Clam Sauce with Roasted-Garlic over Polenta
4 clove(s), medium
Fat free chicken broth
1 small, chopped
Canned crushed tomatoes
Canned tomato paste
13 oz, diced, drained
1 Tbsp, fresh, minced
2 cup(s), prepared
- Preheat oven to 400ºF. Do not peel garlic cloves. Place garlic in custard cup, any small ovenproof cup or wrapped in 2 sheets of heavy aluminum foil. Add 3 tablespoons broth and cover cup with aluminum foil. Place in oven and roast 30 minutes. Remove garlic from oven and set aside.
- Place remaining 2 tablespoons broth in a 12-inch skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes.
- Squeeze garlic pulp from skins into skillet by squeezing the cooled cloves through your fingers. Add crushed tomatoes, tomato paste, salt and pepper. Simmer, uncovered for 30 minutes. Drain clams, stir into tomato mixture and heat through. Add basil. Serve sauce over polenta. Yields about a scant cup of sauce plus 1/2 cups of polenta per serving.