Spicy Oven Roasted Tomato Sauce Recipes

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

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.

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.

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.

Steps:

• Preheat oven to 400.
• Add tomato, onion, bacon and garlic to roasting pan. Drizzle with olive oil, stir to coat, and spread evenly in pan. Roast for 15 minutes.
• Carefully remove pan from oven and add vinegar and Italian seasoning. Stir well and return pan to oven for 15 more minutes.
• Remove from oven and let cool. Transfered cool vegetable to blender, food processor, or Sauce pan if using hand blender. Puree until smooth. If using blender or food processor, transfer to saucepan once blended and smooth.
• Over medium heat, add tomato paste, salt and two peppers to the pureed vegetables. Bring to a boil and simmer uncovered for 15 minutes.
• Serve over your favorite pasta with salad and bread.

Steps:

• Position an oven rack about 4 inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool.
• Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside.
• Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to break the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.)
• Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. Th is sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.
• I do not seed chiles, as their extra heat contributes wonderful excitement to foods. However, if you want to lessen the burn, remove both the seeds and the pithy membrane from chiles before using them.