Oven Roasted Tomato Sauce Recipes

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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



Roasted Tomato Sauce image

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

1 pound roma (plum) tomatoes, halved and seeded
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
10 leaves basil, torn

OVEN ROASTED TOMATO SAUCE

I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.

Provided by C.C619

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Oven Roasted Tomato Sauce image

Steps:

  • Preheat the oven 400°f.
  • Slice tomatoes in half, set aside.
  • Pour the olive oil onto a large baking sheet and spread it around the sheet.
  • Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
  • Place the tomatoes cut side down onto the baking sheet.
  • Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
  • Allow to cool.
  • Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
  • Reheat sauce if using immediately.

Nutrition Facts : Calories 107.8, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2

2 lbs large tomatoes
4 garlic cloves, minced
1 teaspoon dried Italian herb seasoning
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

ROASTED TOMATOES

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7



Roasted Tomatoes image

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

OVEN-ROASTED TOMATO SAUCE

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10



Oven-Roasted Tomato Sauce image

Steps:

  • Preheat oven to 425 degrees F.
  • Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
  • Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
  • Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
  • Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

Three 32-ounce cans whole peeled tomatoes
6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter

ROASTED WHOLE TOMATO SAUCE

This is what you've been waiting for: A sauce that can be made with fresh or frozen tomatoes that doesn't require any peeling or seeding--you don't even need to cut them up! Just toss the whole tomatoes in a pot with some onion, garlic and seasonings and let your oven do all the work. Cooking the vegetables low and slow breaks everything down to a rich flavorful base. A quick hit with a blender makes the sauce rich and smooth, without adding a bit of cream. It's so delicious you'd never guess how easy it is.

Provided by Food Network Kitchen

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9



Roasted Whole Tomato Sauce image

Steps:

  • Preheat the oven to 300 degrees F.
  • Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
  • Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
  • While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
  • Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

2 1/5 pounds Roma or plum tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon packed fresh oregano leaves
4 cloves garlic
1 red onion, quartered
Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, plus more for serving, optional
1 pound spaghetti
Fresh basil leaves, for serving

ROASTED TOMATO SAUCE

Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P1DT30m

Yield Makes 4 1/4 cups

Number Of Ingredients 7



Roasted Tomato Sauce image

Steps:

  • Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
  • Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
  • Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.

3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 cloves garlic, peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
Coarse salt and ground pepper

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.

Provided by raleipold

Categories     Sauces

Time 2h20m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 15



Homemade Oven Roasted Tomato Spaghetti Sauce image

Steps:

  • Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
  • Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
  • Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
  • Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
  • Pour the rest of the mixture over the tomatoes.
  • Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
  • Turn them over when they reach desired look. .
  • Blend the tomato cores on high, and pour them into a pot, and set aside.
  • After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
  • Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
  • If you wish, add splenda to calm down the acidity in the sauce.
  • Simmer sauce for about 15-20 minute.
  • Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
  • Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
  • Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.

12 ripe roma tomatoes (halved and cored)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup olive oil
2 garlic cloves, finely chopped
1/2 large shallot, chopped
1/4 cup extra virgin olive oil
1 teaspoon salt (to your taste)
1 teaspoon pepper (to your taste)
1/2 fresh lemon, juice of
2 -3 sprigs fresh thyme (to your taste)
1 -2 tablespoon basil (to your taste)
1 -2 tablespoon rosemary (to your taste)
1 tablespoon Splenda granular (optional)
1/4 cup cabernet sauvignon wine (optional)

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