SLOW-ROASTED TOMATO SAUCE WITH PASTA
Instead of standing over a bubbling cauldron all day long, wondering how many dots of sauce you can collect on your apron, let the oven do all the work. You'll want to use canned tomatoes here, rather than fresh ones, because you can trust that the canned ones were picked at peak season, their flavors amplified by being preserved in a can with a little salt. By roasting them in a low oven for a few hours, you're effectively adding umami to an already umami-packed ingredient. Well, the oven is. You're not doing a thing except boiling some pasta, and eventually, marveling at how such a rich red sauce came from such humble, any-season ingredients.
Provided by Ali Slagle
Categories dinner, for two, lunch, quick, weekday, pastas, vegetables, main course, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
- Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
- Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 13 grams, Carbohydrate 100 grams, Fat 16 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 13 grams
SLOW-ROASTED TOMATO SAUCE
I love slowly-roasted tomato sauce, and here's an excellent recipe! You'll have trouble getting your family to wait until it's on the table. :)
Provided by Julesong
Categories Sauces
Time 3h5m
Yield 1 batch sauce
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Whisk together the olive oil, vinegar, garlic, and basil.
- Pour half of this mixture onto a cookie sheet and spread it around.
- Place tomatoes cut-side down on cookie sheet on top of the oil blend.
- Drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
- Bake slowly in oven at 300 degrees for 3 hours.
- Blend or process when done.
- Serve hot over pasta, rice, or white beans (If you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).
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
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.
AMAZINGLY SWEET SLOW-ROASTED TOMATOES
These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Provided by Martha Rose Shulman
Time 3h
Yield Serves 4 as a snack, side dish or sauce.
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams
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- Set oven to 350°F. Pour olive oil into a medium dutch oven with a heavy lid, add the garlic, and then turn the stovetop to low heat. Heat the oil until the garlic bubblers around the edges and shows a hint of brown. Add the red pepper flakes and Italian seasoning to the hot oil, let them sizzle for ten seconds, then stir in the tomatoes and their juice. (Watch out – the oil will sizzle and spit as you add the tomatoes. Wear an apron.) Increase the heat to medium and bring the tomatoes to a simmer, stirring often and breaking up any whole tomatoes with a wooden spoon. Cover the pot and move it into the oven.
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