Roasted Tomato Pizza Sauce Recipes
ROASTED TOMATO PIZZA SAUCE
Steps:
- Heat the oven to 350 degrees F Heat a large saucepan water, enough to cover the tomatoes and bring just to a boil. Score each tomato with an "X" using a sharp knife. Place the tomatoes into the hot water. When the skins begin to curl up around the "X"es, remove from the pan and allow to cool to the touch. Peel the skins off, cut in halves, and gently squeeze cut side down to remove the seeds. Cut the tomatoi halves into 1/4 inch sliced - it doesnt have to be perfect but don't slice too thinly. On a parchment paper lined baking sheet add the tomato slices, shallot, garlic, herbs, and olive oil and combine. Season with salt and pepper. Form the mixture into a shallow pile - do not spread out - and place the pan on the center rack of the oven. Roast for one hour, stirring about 30 minutes in and keeping in a pile. Remove and allow to cool. Mash the tomato mixture into a lumpy paste. Season with more salt and pepper if needed. Spread evenly over your favorite pizza crust, top however you like - and enjoy!
ROASTED-TOMATO SAUCE
Provided by Tori Ritchie
Categories Sauce Blender Garlic Tomato Roast Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Vegan Oregano Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
- Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.
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
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
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