Geoffreys Oven Roasted Tomato Sauce Recipes

Steps:

• Preheat oven to 425 degrees F.
• Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
• Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
• Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
• Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

Steps:

• Preheat the oven to 300 degrees F.
• Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper.
• Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours.
• Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor.

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.

Steps:

• Preheat the oven to 300 degrees F.
• Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
• Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
• While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
• Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

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.

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.

Steps:

• Preheat oven to 425 degrees F. Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup). Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes. Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil. Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.