Chunky Roasted Tomato Sauce Recipes

HOW TO MAKE EASY ROASTED TOMATO SAUCE

Steps:

• Pre-heat the oven to 200ºC.
• Place the tomatoes in a roasting tray then add the olive oil and flavourings.
• Mix to combine.
• Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
• Remove and set aside.
• Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
• Add the garlic and allow to saute for a minute before adding the roasted tomatoes.
• Add the sugar (if using) then pour in the stock.
• Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
• At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
• Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

ROASTED TOMATO SAUCE RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
• Core the tomatoes and cut into 1-inch chunks.
• Toss the tomatoes in a large bowl with the oil, garlic, onion, Italian seasoning, salt, and pepper.
• Arrange the tomatoes in a single layer on a large rimmed baking sheet. Roast until the tomatoes become tender, aromatic, and begin to shrivel, about 1 hour.
• Put the tomatoes through a food mill. This will remove the skins and most of the seeds to make a smooth sauce. If you don't have a food mill, process the mixture in a blender or food processor to your liking.
• Transfer the tomato mixture to a large saucepan. Add the basil, the tomato paste, and red pepper flakes, if using. Bring the sauce to a simmer over medium heat. Reduce the heat to low and continue to simmer until the sauce is slightly reduced and thickened, about 10 minutes.
• If serving with pasta, prepare the pasta according to package directions. Toss the hot drained pasta with the sauce. Serve with garlic bread, if desired.

ROASTED TOMATO SAUCE

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.

ROASTED TOMATO REMOULADE SAUCE

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.

CHUNKY ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 F.
• Slice the onions into thin strips.
• Slice the tomatoes in half.
• Brush the tomatoes with olive oil, then sprinkle liberally with salt and pepper.
• Arrange them on a parchment paper covered baking sheet cut side up.
• Peel all the garlic cloves.
• Place the garlic cloves in the middle of a double layered sheet of aluminum foil that is roughly square.
• Make a cup shape around the cloves and drizzle olive oil over them.
• Wrap the sides up to form a roughly garlic bulb shaped aluminum foil container.
• Heat up 2 Tbsp olive oil in a large pot over medium heat.
• Place the onions into the pot. Stir it up so that everything's coated in olive oil. Put a lid on the pot but leave it partially open.
• Put the baking sheet with tomatoes and the garlic into the oven and set a timer for 45 minutes.
• Keep an eye on the onions. Stir occasionally, as they turn color, they will reduce significantly.
• We are aiming to caramelize the onions so you will notice that eventually they will be brown in color but not burnt. At this point add the butter. When it's melted stir everything up again. Add red pepper flakes, stir.
• By this point the tomatoes and garlic should be done and out of the oven. They should ideally cool for about 10 minutes. At this point put them into the pot and roughly chop everything with a wooden spatula and stir some more.
• Put the fresh basil in and let it sweat for a bit, then Add the tomato sauce, the chicken stock, and the oregano and stir it up again.
• Add the baking soda. This will reduce the acidity of the soup, but it will foam up for a bit. Keep stirring through the foaming process until it has completed. Hope your pot was big enough.
• When this has been completed, reduce the temperature, and let the soup simmer for as long as you can afford to wait (up to an hour or more). Taste the soup and adjust spices as necessary during this time (consider more pepper, more salt, more oregano, more red pepper as you prefer).
• Finally add the cheese into the soup and stir it until it melts and turns the soup creamy looking.
• Serve by itself or with grilled cheese sandwiches.

EASY CHUNKY TOMATO SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

CHUNKY TOMATO SAUCE

Steps:

• In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

ROASTED TOMATO SAUCE

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.