ROASTED TOMATO PASTA SAUCE
This roasted tomato pasta sauce is perfect with fresh tomatoes from your garden. It is so delicious & easy you won't buy jar sauce again! The roasted garlic and spices add a lot of flavor and there is a natural sweetness so you don't need to add any sugar.
Provided by Denise Wright (MyLifeCookbook.com)
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl.
- Spray a baking tray with nonstick cooking spray. Spread the tomato mixture evenly over the tray.
- Roast in a 375 °F oven for 1 hour. Check towards the end to make sure they are roasting and not burning.
- Take out of oven and mash with a potato masher or hand blender. Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 362 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 7 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
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.
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
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
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.
ROASTED TOMATO SAUCE
Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g
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
PASTA WITH ROASTED TOMATO-PEACH SAUCE
We played around with this sauce that was adapted from a salsa recipe. It's also great with roasted cashews thrown in.
Provided by womenwhotech
Categories Main Dish Recipes Pasta
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place tomatoes, garlic cloves, peach halves, onion, and jalapeno pepper on a baking sheet.
- Broil for 20 minutes in the preheated oven, turning every 5 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove and discard skins on onion and garlic cloves. Transfer all vegetables, peach halves, and any juices to the bowl of a food processor and pulse until a smooth puree forms.
- Transfer tomato mixture to a large saucepan. Add basil, rosemary, olive oil, black pepper, garlic powder, and salt. Bring to a simmer over low heat; cook for at least 30 minutes.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until partially cooked, 6 to 8 minutes. Drain pasta, reserving 1 cup of cooking liquid.
- Add pasta to tomato sauce with 1/2 cup reserved cooking liquid. Cook until pasta is tender yet firm to the bite, adding more liquid if necessary, 3 to 5 minutes more.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 77.1 g, Fat 5.8 g, Fiber 6.5 g, Protein 13.9 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 11.8 g
HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE
This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.
Provided by raleipold
Categories Sauces
Time 2h20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
- Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
- Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
- Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
- Pour the rest of the mixture over the tomatoes.
- Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
- Turn them over when they reach desired look. .
- Blend the tomato cores on high, and pour them into a pot, and set aside.
- After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
- Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
- If you wish, add splenda to calm down the acidity in the sauce.
- Simmer sauce for about 15-20 minute.
- Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
- Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.
ROASTED TOMATO SPAGHETTI SAUCE
Start with fresh roma tomatoes- this wonderfully rich taste from roasted ingredients has even been adopted by my friend (whose full-blooded Italian stepfather had been the best sauce maker before!). Easier than you'd think... mostly oven time while you wait for a timer to go off!
Provided by Ladibugz
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Place all ingredients, except Splenda, on large cookie sheet (may need 2).
- Mix to coat all ingredients with oil.
- Place on center rack of preheated oven.
- Cook 45 minutes, or until tomato skins begin to brown and bubble.
- Remove from oven an allow to cool.
- Add Splenda.
- Blend until smooth (I use immersion blender).
- Refrigerate overnight.
- Add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).
Nutrition Facts : Calories 88.8, Fat 3.8, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 13.4, Fiber 3.1, Sugar 6.9, Protein 2.2
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