Spaghetti Baked With A Gutsy Roasted Tomato Sauce Recipes

SLOW-ROASTED TOMATO SAUCE WITH PASTA

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.

PASTA WITH BAKED TOMATO SAUCE

Steps:

• Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
• Place the tomatoes cut side up in the dish.
• In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

SPAGHETTI BAKED WITH A GUTSY ROASTED TOMATO SAUCE

Steps:

• Heat oven to 350°; bring a big pot of water to a boil.
• Combine the tomato puree, anchovies, ¼ cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes.
• Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
• When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark.
• Transfer immediately to a small bowl; set aside.
• When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
• Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving ½ cup water.
• Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
• Add ¼ cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
• If not, add a tablespoon or more pasta water and toss again.
• Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.

SPAGHETTI WITH TAPENADE SAUCE AND ROASTED TOMATOES

Steps:

• Heat the oven to 400 degrees F.
• Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
• Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
• Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
• Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

EASY SPAGHETTI WITH TOMATO SAUCE

Steps:

• Brown beef over medium heat. Drain off fat.
• In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
• Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

BASIC BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

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.