Homemade Stovetop Or Roasted Tomato Sauce Pasta Sauce Recipes

HOW TO MAKE EASY ROASTED TOMATO SAUCE

Steps:

• Pre-heat the oven to 200ºC.
• Place the tomatoes in a roasting tray then add the olive oil and flavourings.
• Mix to combine.
• Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
• Remove and set aside.
• Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
• Add the garlic and allow to saute for a minute before adding the roasted tomatoes.
• Add the sugar (if using) then pour in the stock.
• Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
• At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
• Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

ROASTED TOMATO PASTA SAUCE

Steps:

• Quarter tomatoes and toss with olive oil, garlic cloves, salt and pepper and seasoning in a large mixing bowl.
• Spray a baking tray with nonstick cooking spray. Spread the tomato mixture evenly over the tray.
• Roast in a 375 °F oven for 1 hour. Check towards the end to make sure they are roasting and not burning.
• Take out of oven and mash with a potato masher or hand blender. Enjoy!

BAKED PASTA

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

ROASTED TOMATO SAUCE

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.

ROASTED TOMATO SAUCE

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.