FIRE ROASTED TOMATO SAUCE
If you have not tried fire roasted tomatoes, you are really missing out. In my opinion, the roasting brings out the sweetness of the tomatoes and it is much less acidic. This recipe makes enough for about 3/4 to 1 pound of pasta. A wonderful tasty meal in 30 minutes.
Provided by Marie
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic and onion lightly in olive oil.
- Remove from pan and place in blender with tomatoes; blend and set aside.
- In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
- Add tomato mixture and 8oz can of sauce and water to pan.
- Salt and pepper to taste and add chopped basil.
- Simmer for 30 minutes; add to pasta and enjoy!
- Note: Be careful how much salt you add - the sausage is salty also.
Nutrition Facts : Calories 504.1, Fat 38.1, SaturatedFat 11.8, Cholesterol 64.7, Sodium 1886.8, Carbohydrate 17.6, Fiber 2.7, Sugar 7.9, Protein 23.5
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
FIRE-ROASTED TOMATO SAUCE (SLOW COOKER)
Make and share this Fire-Roasted Tomato Sauce (Slow Cooker) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 11h30m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- Add onions, garlic, tomato paste, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
- Stir in diced tomatoes and cook until dry and lightly browned, 8-10 minutes.
- Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
- Stir crushed tomatoes, tomato sauce, and liquid smoke into slow cooker.
- Cover and cook until sauce is deeply flavored, 9-11 hours on LOW or 5-7 hours on HIGH.
- Before serving, stir in parsley and season with salt and pepper to taste.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 132.6, Fat 3.7, SaturatedFat 0.5, Sodium 619.2, Carbohydrate 19.5, Fiber 4.9, Sugar 7.8, Protein 4.1
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
- When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
- When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
- Use immediately or pack tomatoes in a freezer proof container with juices.
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FIRE ROASTED TOMATO PASTA SAUCE - CREME DE LA CRUMB
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Reviews 6Category Sauce / CondimentCuisine ItalianTotal Time 35 mins
- Tomatoes can be roasted either of two ways - on the grill, or in the oven. If using the oven, line a baking sheet with foil, lay out tomatoes in a single layer, and bake for 10-20 minutes at 400 degrees, turning once half way through, til tomatoes are blistered.
- If using the grill, preheat to medium heat. Lay a piece of foil on top of the grates and arrange tomatoes in a single layer on top of the foil. Grill for 10-20 minutes until tomatoes are blistered.
- After tomatoes are cooked, transfer tomatoes to a blender or food processor. Add olive oil and McCormick's seasoning and pulse until pureed, but still a little chunky.
- Transfer mixture to a sauce pan, cover and simmer for 10-15 minutes, stirring throughout. Taste and add salt and pepper to taste. Toss with your favorite pasta noodles and top with shredded parmesan cheese and fresh basil or parsley if desired. Store in airtight container
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Cuisine ItalianCalories 91 per serving
- Using a blender or food processor, puree the canned tomatoes. I like them mostly blended, with a rustic texture.
- Heat the olive oil in a 12″ skillet over medium heat, add the garlic and the red pepper flakes and saute for 30 seconds. Don’t brown the garlic or the sauce may get a bitter flavor.
- Add the pureed tomatoes and water to the pan. Be careful because they will bubble up in the hot pan, turn the heat to low. Use a splatter screen over the pan if the tomato sauce keeps bubbling up.
- Add the salt, pepper, oregano and sugar to the pan, stir to combine and simmer for 15 minutes.
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