GARDEN VEGETABLE TOMATO SAUCE
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED VEGETABLE AND TOMATO PASTA SAUCE
Steps:
- Preheat the oven to 425 degree F.
- Add the cut vegetables and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Mix all in. Pour the olive oil to coat all the vegetables.
- Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are cooked and lightly browned.
- Once out of the oven, let cool the vegetables. Once cooled, add them into a mixing bowl and puree using a hand blender. Alternatively, transfer roasted veggies to a blender and puree.
- Add the tomato passata and mix it in. You can use the pasta sauce right away in your dish. Check seasoning and heat it through. You can refrigerate or freeze the remaining pasta sauce.
- Cook the pasta according to package instructions. Drain and set aside. Reserve about 1/2 cup of pasta cooking liquid.
- Heat oil in a pan and add the pasta sauce. Add chili flakes. Let it come to a boil. Lower the heat and add the cream. Stir to combine.
- Add the pasta in. If the sauce is too thick, add the reserved pasta liquid gradually to thin it down until it reaches the desired consistency. Add more if needed.
- Check seasoning. Add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.
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 VEGETABLE-TOMATO SAUCE
Make a homemade sauce powered with organic fire roasted tomatoes and naturally sweet roasted veggies.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
- Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
- Stir vegetables. Serve over polenta or cooked pasta as desired.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g
ROASTED AND READY VEGETABLE SAUCE
Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Provided by Juliana Hale
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
- Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g
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
VEGETABLE TURNOVER WITH ROASTED TOMATO SAUCE
Steps:
- In a large bowl, mix together the flour, salt and baking powder. Cut in the butter until mixture resembles coarse crumbs. Add eggs and milk and stir until dough holds together. Gather dough into a ball, wrap in plastic and chill for at least 2 hours.
- Meanwhile, heat olive oil in a large skillet over moderate heat. Add onion and saute until soft, about 10 minutes. Add salt, cayenne pepper and cumin seed and saute another 2 minutes. Add corn, bell pepper, jalapeno chili and chipotle puree and cook for another 5 minutes. Remove from heat and stir in cilantro. Adjust seasoning.
- Preheat the oven to 325 degrees F. Remove dough from refrigerator and divide into 4 to 6 pieces. Roll dough to about 9inches in diameter, and 1/4inch thick. Combine egg and water and brush edges of dough with egg wash.
- Place about 1/2 cup of filling on one side of each dough circle. Sprinkle filling with 1 tablespoon of grated cheese. Fold dough in half and use a fork to press down on edges and seal shut.
- Brush tops of turnovers with egg wash and cut 3 diagonal slits in the top of each turnover.
- Place turnovers on a baking sheet lined with parchment paper and bake in preheated oven for about 20 to 25 minutes, or until tops are golden.
- To serve, spoon warm Tomato Sauce onto plates, cut warm turnovers in half and place on plates.
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add whole tomatoes and roast until the skins char and begin to split and peel away. Add garlic cloves and roast until golden, about 2 more minutes. Transfer tomatoes to a blender. Pour vinegar into skillet with garlic and cook for about 2 minutes to reduce vinegar slightly.
- Add the garlic and vinegar reduction, to the blender, along with salt and pepper. Process until pureed. Slowly drizzle in remaining 1/2 cup olive oil while pulsing until incorporated.
- Return sauce to a small saucepan and keep warm until ready to serve.
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 TOMATO & HIDDEN VEG SAUCE
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.35 milligram of sodium
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.
More about "roasted vegetable tomato sauce recipes"
ROASTED TOMATO AND VEGETABLE PASTA SAUCE - THE NOSHERY
From thenoshery.com
4.4/5 (68)Total Time 1 hr 50 minsCuisine ItalianCalories 61 per serving
- Line a large sheet pan with raised sides with foil. Peel the papery outer layers of the whole garlic bulb, leaving the skins of the individual cloves of garlic.
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Spread garlic and vegetables on the prepared sheet pan.
7-VEG TOMATO SAUCE | VEGETABLE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED VEGETABLES IN TOMATO SAUCE - TASTY KITCHEN
From tastykitchen.com
ROASTED 5-VEG SAUCE RECIPE | HEALTHY RECIPES | TESCO …
From realfood.tesco.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
ITALIAN VEGETABLE CASSEROLE | A MIND "FULL" MOM
From amindfullmom.com
GARDEN HARVEST ROASTED TOMATO SAUCE - FRESH OR FREEZE
From anoregoncottage.com
TOMATO SAUCE | UKRAINIAN RECIPES
From ukrainian-recipes.com
ROASTED VEGETABLE PASTA SAUCE - VJ COOKS
From vjcooks.com
PENNE WITH ROASTED VEGETABLE AND TOMATO SAUCE RECIPE
From bbc.co.uk
TOP 46 ROASTED VEGETABLE MARINARA SAUCE RECIPE RECIPES
From nyamaneilang.coolfire25.com
10 BEST ROASTED VEGETABLE SAUCE RECIPES | YUMMLY
From yummly.com
7 WAYS TO USE LEFTOVER ROASTED VEGETABLES — THE MOM 100
From themom100.com
BRAISED PORK TROTTERS WITH SOY SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love