Roasted Tomato Pizza Sauce Recipes

ROASTED TOMATO GARLIC PIZZA SAUCE

Steps:

• Preheat oven to 450°F. Line two shallow roasting pans and/or 15x10x1-inch baking pans with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer in the prepared pans. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle bulb with a little oil; cover with foil. Roast tomatoes and garlic on separate oven racks about 30 minutes or until tomato skins are blistered and garlic feels soft; cool.
• Coarsely chop tomatoes, discarding the loose skins and any excess juice. Remove garlic cloves from paper skins by squeezing the bottom of the bulb. Transfer tomatoes and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Stir in wine, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
• Press tomato mixture through a food mill fitted with a coarse disc. (Or working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Press pureed mixture through a sieve.*) Discard seeds and skins.
• Return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until reduced to about 8 cups. Remove from heat. Stir in lemon juice.
• Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat the oven to 425°F.
• On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
• Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
• Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
• Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
• Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat oven to 375 degrees.
• Wash, dry, and slice tomatoes 1/4 inch thick and place on a rimmed baking sheet.
• Drizzle tomato slices with olive oil, and sprinkle with kosher salt.
• Roast the tomatoes in the oven for 40-45 minutes. They will be bubbly and slightly caramelized.
• Scoop the roasted tomatoes into a food processor, and add basil, oregano, garlic powder, onion powder, and honey. Process until smooth.
• Use immediately, or refrigerate until ready to use, up to 1 week. Freeze for up to 3 months.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Heat the oven to 350 degrees F Heat a large saucepan water, enough to cover the tomatoes and bring just to a boil. Score each tomato with an "X" using a sharp knife. Place the tomatoes into the hot water. When the skins begin to curl up around the "X"es, remove from the pan and allow to cool to the touch. Peel the skins off, cut in halves, and gently squeeze cut side down to remove the seeds. Cut the tomatoi halves into 1/4 inch sliced - it doesnt have to be perfect but don't slice too thinly. On a parchment paper lined baking sheet add the tomato slices, shallot, garlic, herbs, and olive oil and combine. Season with salt and pepper. Form the mixture into a shallow pile - do not spread out - and place the pan on the center rack of the oven. Roast for one hour, stirring about 30 minutes in and keeping in a pile. Remove and allow to cool. Mash the tomato mixture into a lumpy paste. Season with more salt and pepper if needed. Spread evenly over your favorite pizza crust, top however you like - and enjoy!

ROASTED-TOMATO SAUCE

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.