Chunky Roasted Tomatoes Recipes

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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



Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

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

1 1/2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
1 (2 ounce) can of flat anchovies packed in oil, minced
4 cloves garlic, minced
1/2 teaspoon dry crushed red pepper
1 teaspoon dried basil
1/2 cup extra virgin olive oil
salt and pepper

CHUNKY-STYLE ROASTED TOMATO KETCHUP

Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.

Provided by Debster

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 12



Chunky-Style Roasted Tomato Ketchup image

Steps:

  • Preheat oven to 400 degrees.
  • Place tomatoes, skin side up, on baking rack set on baking sheet.
  • Add the green pepper and onion.
  • Brush vegetables very lightly with olive oil.
  • Place in oven and roast until lightly browned, about 15 minutes.
  • Remove from oven and cool slightly.
  • Chop the onions and peppers fairly small.
  • Place the tomatoes in a food processor and pulse until chunky.
  • Add the onions, peppers and additional ingredients.
  • Taste for seasoning.
  • Let set at room temperature until ready to use.
  • Can be made ahead and refrigerated for up to 3 days.

3/4 lb roma tomato, cut in half vertically,seeded and juice removed
1/4 large green bell pepper
1 medium sliced sweet onion
olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/8 teaspoon ground cinnamon
salt and pepper

ROASTED TOMATO REMOULADE SAUCE

Make and share this Roasted Tomato Remoulade Sauce recipe from Food.com.

Provided by Nadia Melkowits

Categories     Spreads

Time 8h5m

Yield 1 tbs, 10 serving(s)

Number Of Ingredients 10



Roasted Tomato Remoulade Sauce image

Steps:

  • Whisk all ingredients together and refrigerate or serve immediately.
  • To make Oven Roasted Tomatoes you need: 8 Roma tomatoes, Olive oil, Salt and freshly ground black pepper -- Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

Nutrition Facts : Calories 103.7, Fat 8, SaturatedFat 1.2, Cholesterol 6.1, Sodium 252.9, Carbohydrate 8.3, Fiber 0.6, Sugar 3.2, Protein 0.7

2 cups oven roasted tomatoes, diced
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon sweet pickle relish
1 tablespoon large capers
1 teaspoon hot chili sauce (recommended ( Sriracha)
1 tablespoon chopped chives
1 tablespoon chopped Italian parsley
1/2 lemon, zested and juiced

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