BALSAMIC TOMATO SAUCE
This is a very easy pasta sauce, especially nice to make on busy nights. The basic recipe was adapted from the "Bon Appetit" November 2002 issue. The balsamic vinegar raises the sauce to a level above ordinary. It's a good sauce to play around with to make it your own.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium-high heat.
- Add onion and garlic and saute until soft.
- Stir in tomatoes, balsamic vinegar, wine, and basil.
- Simmer 15 minutes.
Nutrition Facts : Calories 135.8, Fat 7.2, SaturatedFat 1, Sodium 13.7, Carbohydrate 11.9, Fiber 2.9, Sugar 7, Protein 2.2
BALSAMIC ROASTED TOMATOES
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.
BALSAMIC ROASTED TOMATOES
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F. Line a rimmed baking pan with aluminum foil. Place tomato halves, cut sides up, on baking sheet. Sprinkle with balsamic vinaigrette, Parmesan and basil.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright ©2009 SLSH Enterprises, Inc.
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
SIMPLE ROASTED TOMATO SAUCE
Fresh cherry tomatoes need little more than salt, pepper, and olive oil to make them into a meltingly delicious sauce when roasted.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.
Nutrition Facts : Calories 12 g, Fiber 1 g, Protein 1 g, Sodium 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 BALSAMIC TOMATOES
Make and share this Roasted Balsamic Tomatoes recipe from Food.com.
Provided by Millereg
Categories Fruit
Time 13h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Core the tomatoes and cut them in half horizontally.
- Place the tomato halves into a mixing bowl.
- Mix the remaining ingredients together and pour over the top of the tomatoes and mix thoroughly.
- Marinate for at least 6 hours in the refrigerator.
- Remove from the refrigerator and place the tomatoes cut side up onto a wax paper-lined baking sheet.
- Place the tomato tray into a 150ºF pre-heated oven and allow them to slow roast for 6½-7 hours.
- Remove from the oven and allow to cool.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
BALSAMIC-TOMATO DIPPING OIL
This is a flavorful bread dipping sauce that combines the sweet tartness and richness of both tomato and balsamic, with the nuttiness and freshness of olive oil. Add in some seasoned salt and fresh pressed garlic with just a hint of heat and it's a super combination for bread dipping.
Provided by FrackFamily5 CA->CT
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
- Shake oil mixture well and divide between dipping dishes.
Nutrition Facts : Calories 138 calories, Carbohydrate 3.8 g, Fat 13.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 150.9 mg, Sugar 2.7 g
ROASTED CHERRY-TOMATO SAUCE
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
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- Preheat oven to 450°F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.
- Cut tomatoes into 3/4-inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.) Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces. Drain, cut side down, on a paper towel for a few minutes.
- Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar (I use a small spoon to sprinkle them so I don't end up dousing too much). Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.
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- Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
- Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
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