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
OVEN-ROASTED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
TOMATO SAUCE
Provided by Alton Brown
Time 2h55m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 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
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.
EASY TOMATO SAUCE
Easy and yummy tomato sauce with few ingredients. Tasty.
Provided by Lima
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 14.8 g, Fat 16 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 436.5 mg, Sugar 1.9 g
OVEN TOMATO SAUCE
Make and share this Oven Tomato Sauce recipe from Food.com.
Provided by Arlyn Osborne
Categories Sauces
Time 1h40m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place a sheet pan on the middle rack in the oven and preheat the oven to 400°F.
- Place the garlic cloves, onion, and Italian seasoning in a bowl and toss with 2 tablespoons of olive oil.
- Core the tomatoes and cut them in half.
- Carefully remove the hot sheet pan from the oven. Drizzle about 3 tablespoons of olive oil on the sheet pan and tilt and swirl to disperse.
- Place the tomatoes flesh side down on the sheet pan. Add the onion mixture around the tomatoes.
- Sprinkle with a heavy pinch of salt and a few grinds of pepper.
- Bake for about 30-35 minutes, or until the tomato skins are wrinkly and the garlic cloves are soft.
- Remove the sheet pan from the oven. Let cool for 5 minutes.
- Carefully pull the skins from the tomatoes, leaving the tomatoes on the sheet pan.
- Remove the skins from the garlic cloves and return to the sheet pan.
- Sprinkle with sugar, balsamic vinegar, and a bit more salt and pepper. Mash the tomatoes a fork and stir to combine.
- Bake for another 25-30 minutes until thickened and hot. Let cool 10 minutes.
- Transfer to a blender or food processor, along with the basil leaves, and blend until smooth.
Nutrition Facts : Calories 95.6, Fat 0.8, SaturatedFat 0.1, Sodium 20, Carbohydrate 21.2, Fiber 4.7, Sugar 13.9, Protein 3.7
ROASTED WHOLE TOMATO SAUCE
This is what you've been waiting for: A sauce that can be made with fresh or frozen tomatoes that doesn't require any peeling or seeding--you don't even need to cut them up! Just toss the whole tomatoes in a pot with some onion, garlic and seasonings and let your oven do all the work. Cooking the vegetables low and slow breaks everything down to a rich flavorful base. A quick hit with a blender makes the sauce rich and smooth, without adding a bit of cream. It's so delicious you'd never guess how easy it is.
Provided by Food Network Kitchen
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
AUTHENTIC OVEN ROASTED TOMATO SAUCE
Make and share this Authentic Oven Roasted Tomato Sauce recipe from Food.com.
Provided by Aramaki
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 375.
- put tomatoes, onions, and garlic on a jelly roll pan.
- add olive oil and mix with your hands till everything is covered with olive oil.
- add thyme, oregano, red pepper flakes, salt and pepper.
- bake for about 35 - 40 minutes, stirring every 8 minutes.
- after cooking remove from oven and empty into a large bowl.
- muddle a bit with a wooden spoon and serve over pasta.
Nutrition Facts : Calories 354.8, Fat 27.7, SaturatedFat 3.9, Sodium 310.9, Carbohydrate 25.8, Fiber 4, Sugar 7.2, Protein 5.1
OVEN-ROASTED TOMATO SAUCE, 3 WAYS
No more endless stirring required thanks to this easy alternative that cuts cooking time down to 2 hours.
Provided by Food.com
Categories Sauces
Time 2h10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a medium dutch oven, combine tomatoes, red wine, olive oil, ½ cup water, onion, garlic, basil, oregano, red pepper flakes, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over medium-high, and then transfer to oven. Roast, stirring occasionally, for 2 hours, until sauce is reduced and caramelized on the edges. Remove from oven, remove basil and oregano sprigs, and season to taste with salt and pepper. The sauce will stay in the refrigerator for 5 days.
- Variations:.
- MEAT SAUCE: Add ½ pound ground beef to a dutch oven at beginning of recipe, before roasting.
- VODKA SAUCE: Add ½ cup heavy cream to the sauce when finished roasting.
Nutrition Facts : Calories 217.8, Fat 14.1, SaturatedFat 2, Sodium 16.6, Carbohydrate 15.4, Fiber 3.7, Sugar 8.9, Protein 2.9
PROVENCAL OVEN-ROASTED TOMATO SAUCE
Categories Sauce Fruit Juice Garlic Tomato Roast Vegetarian Wheat/Gluten-Free Orange Rosemary Summer Healthy Vegan Thyme Gourmet
Yield Makes about 3 cups, enough for 1 pound pasta
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
- Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
- Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
- Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.
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