PASTA WITH ROASTED TOMATO SAUCE
This is a quick and easy dinner if you have the tomatoes ready ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.
- Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.
Nutrition Facts : Calories 587 g, Fat 30 g, Fiber 3 g, Protein 12 g
ROASTED PLUM TOMATO SAUCE
Provided by Food Network
Time 40m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper.
LINGUINE WITH TOMATO-BASIL CLAM SAUCE
Steps:
- In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
- In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
- In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
- While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.
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.
LINGUINE WITH CLAMS, WHITE WINE & TOMATOES
Make and share this Linguine With Clams, White Wine & Tomatoes recipe from Food.com.
Provided by Zaphro
Categories Low Cholesterol
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions in oil, when half cooked, add garlic. Cook 1 minute, add wine and reduce by 1/2, add tomatoes, chili peppers, clams parsley & oregano, adjust seasonings to taste and cook 5 minutes.
- Cook linguine in salted boiling water.
- Spoon sauce over linguine.
Nutrition Facts : Calories 1358.7, Fat 58.3, SaturatedFat 8.2, Cholesterol 28.6, Sodium 500.3, Carbohydrate 153.1, Fiber 10, Sugar 13.6, Protein 35.9
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