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 FENNEL WITH TOMATOES (ITALIAN STYLE)
Italian style Roasted Fennel with Tomatoes is one of those dishes that can elevate a simple meal to the extraordinary level. The taste of roasted fennel with sweet cherry tomatoes is irresistible. It works perfectly topped on your favorite grilled, fried or baked fish, as well as chicken cutlets, pork or Veal Milanese.
Provided by Edyta
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat the oven to 375F.
Nutrition Facts : Calories 106 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, SaturatedFat 2 g, Sodium 388 mg, Sugar 1 g, ServingSize 1 serving
ROASTED VEGETABLE PASTA
This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.
Provided by Jeanine Donofrio
Categories Main dish
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
- Garnish with more fresh herbs and a generous drizzle of olive oil.
ROASTED SQUASH AND TOMATOES
Steps:
- Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
ROASTED FENNEL WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.
PASTA WITH WINTER SQUASH AND TOMATOES
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
Provided by Mark Bittman
Categories pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
- When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams
ROASTED FENNEL TOMATO SAUCE
Roasting the fennel tempers the liquorice-like flavor and enhances the sweetness of this bulbous vegetable. A pinch of peperoncini adds spice. Use a short pasta (rigatoni, fusilli or cavatelli are all good choices). Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from _The Splendid Table's How to Eaty Supper_.
Provided by DrGaellon
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
- In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
- After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
- Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
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