ROASTED TOMATO SAUCE
Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
- Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g
ROASTED TOMATO SAUCE
Provided by Food Network
Time 1h20m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
ROASTED TOMATO AND ONION DIPPING SAUCE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 2h15m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F.
- Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
CHUNKY TOMATO SAUCE
Use this chunky tomato sauce in our Baked-Eggplant Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.
FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL
This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!
Provided by Grace Lynn
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Combine everything in a 13x9x2-inch glass baking dish, mix well.
- Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
- Serve over any kind of pasta you like.
- One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
- Stirred it up and the shrimp was cooked in a few minutes!
Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6
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- Cut tomatoes into quarters, halves, or leave smaller tomatoes whole and lay out onto baking sheets skin side down. (Lining baking sheets with parchment paper helps reduce a messy clean-up later!)
- Drizzle tomatoes with olive oil, sea salt, and black pepper. Go light on the oil if intending to hot bath can the sauce.
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