Roast Garlic Pasta Sauce

Liberated a recipe from this website The Original Recipe .
I use an electric wok for more or less all sauce stews and soups..since I was just back from training and I was starving I thought I'd fry up some chicken strips first with some salt pepper a dash of olive oil and a pinch of dried Italian herbs...I've rested them off. I also got some Mushrooms...on account of the Holy Trinity...Garlic, Mushrooms and Chicken. Little did I know how long peeling garlic cloves would take me and I burnt them, damn things start to sting your fingers after a while too...so anyhoo garlic properly roasted..now I've burnt my tongue tasting the sauce...but hey...not too bad actually...was crying like a baby chopping onions....me a grown man too!!! Hope you try this...




Ingredients
packet chicken strips...oh about 1lb ...two breasts worth..ooohh eeerrr sir!!
1 large onion, chopped
Punnet Large Mushrooms, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
2 sliced roasted and pickled in a jar red peppers...my idea!
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels
Directions

In a large saucepan saute the onion and mushrooms  in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt,balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
Serve over pasta of choice.