Roasted Garlic Simmer Sauce:
Stir in 3 tablespoons chopped roasted garlic with the herbs.
Double Tomato Simmer Sauce:
Stir in 1 cup snipped dried tomatoes (not oil-packed) with the herbs.
Roasted Garlic:
Preheat oven to 400°F. Peel away the dry outer layers of skin from garlic bulbs, leaving skins and cloves intact. Cut off about 1/2 inch from the pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1- to 1 1/2-quart casserole. Drizzle with 1 tablespoon of the olive oil. Cover casserole. Bake for 40 to 50 minutes or until garlic is soft. Remove from oven. When garlic is cool enough to handle, remove garlic cloves from papers by squeezing the bottoms of the bulbs. Chop roasted garlic.
