Oven Roasted Tomato Paste Or Puree Recipes

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OVEN-ROASTED TOMATO PASTE OR PUREE



Oven-Roasted Tomato Paste or Puree image

Never thought to post this as I don't think of it as a recipe, but it came up recently in Request a Recipe, so here is what I do for whomever wants to have a go...quantities are guess-timated as I just use as many tomatoes as I've got and never measured.

Provided by evelynathens

Categories     Sauces

Time 3h10m

Yield 5 cups

Number Of Ingredients 6

4 -5 lbs ripe tomatoes
2 tablespoons olive oil
4 -5 garlic cloves, minced
salt and pepper
dried basil
dried oregano

Steps:

  • Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
  • Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
  • Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
  • When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
  • I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
  • This freezes well, too.

Nutrition Facts : Calories 116.7, Fat 6.1, SaturatedFat 0.9, Sodium 18.7, Carbohydrate 15, Fiber 4.4, Sugar 9.6, Protein 3.4

ROASTED TOMATOES



Roasted Tomatoes image

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

PASTA WITH ROASTED TOMATOES



Pasta with Roasted Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds plum tomatoes
1/2 cup extra-virgin olive oil
Kosher salt
1 zucchini, cut into 3/4-inch chunks
Freshly ground pepper
12 ounces campanelle pasta (or other short pasta)
4 cloves garlic, thinly sliced
1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced
1 tablespoon tomato paste
1/2 cup fresh basil, chopped
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

OVEN ROASTED TOMATO SAUCE



Oven Roasted Tomato Sauce image

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

2 lbs large tomatoes
4 garlic cloves, minced
1 teaspoon dried Italian herb seasoning
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

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

PRESERVED ROASTED TOMATO PURéE



Preserved Roasted Tomato Purée image

Preserving a glut of tomatoes at the end of summer is a smart (though messy) move for cooks who want those bright flavors in the depths of January. Roasting the tomatoes before puréeing them adds depth and a subtle smoky flavor - a welcome addition to soups and sauces. Use any kind of tomatoes you like, as long as they are ripe; Brandywines and what are often called Rutgers varieties (Reds, Jersey Reds and Ramapos) work well, as do paste or Roma tomatoes. You'll need four pint-sized jars (16 ounces each) for purée storage.

Provided by Cathy Barrow

Time 3h

Yield 4 pint-sized jars

Number Of Ingredients 3

10 pounds red, ripe, firm paste or Roma tomatoes (about 20 to 30, depending on size)
Lemon juice, bottled lemon juice or citric acid
Salt (kosher, pickling or fine sea only), optional

Steps:

  • Heat oven to 325 degrees. Core and halve tomatoes and scoop out seeds and gel. Pile tomatoes into a large roasting pan, or on 2 sheet pans, cut side up. Do not add oil.
  • Roast tomatoes for 2 hours. Thoroughly purée tomatoes using a blender or immersion blender. It should be smooth and velvety, with no pieces.
  • Put a rack in a large stockpot or line pot with a folded kitchen towel, then fill pot with water and bring to a boil. Add pint jars and boil for 10 minutes. Jars may be left in warm water until ready to fill. Alternatively, sterilize jars by running them through a dishwasher cycle, keeping them warm in the machine.
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add flat lids to soften their rubber gaskets. Rings and lids may be left in water until jars are filled.
  • In a nonreactive pan, bring purée to a brisk boil for 5 minutes. Ladle hot tomato purée into warm jars leaving 1/2 inch head space, plus room to accommodate lemon juice. If using citric acid, fill to 1/2 inch head space.
  • Into every pint jar, add one tablespoon lemon juice or 1/4 teaspoon citric acid. If using salt, add 1/2 teaspoon to each pint jar.
  • Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars upright into boiling water. Return to a full boil and process for 35 minutes. Transfer jars to a folded towel and let cool for 12 hours. Jars will ping as they seal. Once cool, test seals by removing rings and lifting jars by flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within three days or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 20 grams

HOMEMADE TOMATO PUREE



Homemade Tomato Puree image

Tomato puree is the base of so many wonderful recipes. When you have an overabundance of tomatoes in your garden, this recipe will provide you with a supply of silky smooth tomato puree for your freezer. This makes about 2 pint jars, but can easily be halved or doubled.

Provided by France C

Time 1h

Yield 8

Number Of Ingredients 2

4 pounds Roma tomatoes
½ teaspoon salt

Steps:

  • Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
  • Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
  • Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
  • Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 8.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 156.7 mg, Sugar 6 g

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