Pasta With Roasted Tomato Sauce Recipes

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!

PASTA WITH ROASTED TOMATO SAUCE

Steps:

• Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.
• Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.

PASTA WITH ROASTED TOMATOES

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.

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.

SLOW-ROASTED TOMATO SAUCE WITH PASTA

Steps:

• Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
• Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
• Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.

PASTA WITH BAKED TOMATO SAUCE

Steps:

• Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
• Place the tomatoes cut side up in the dish.
• In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

PASTA WITH ROASTED TOMATO-PEACH SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place tomatoes, garlic cloves, peach halves, onion, and jalapeno pepper on a baking sheet.
• Broil for 20 minutes in the preheated oven, turning every 5 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove and discard skins on onion and garlic cloves. Transfer all vegetables, peach halves, and any juices to the bowl of a food processor and pulse until a smooth puree forms.
• Transfer tomato mixture to a large saucepan. Add basil, rosemary, olive oil, black pepper, garlic powder, and salt. Bring to a simmer over low heat; cook for at least 30 minutes.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until partially cooked, 6 to 8 minutes. Drain pasta, reserving 1 cup of cooking liquid.
• Add pasta to tomato sauce with 1/2 cup reserved cooking liquid. Cook until pasta is tender yet firm to the bite, adding more liquid if necessary, 3 to 5 minutes more.

PASTA WITH ROASTED GARLIC & TOMATOES

Steps:

• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.

SPAGHETTI WITH ROASTED TOMATO SAUCE

Steps:

• Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
• Toss pasta with 1 cup warmed Roasted Tomato Sauce. Divide among serving bowls, and sprinkle with grated Parmesan cheese, if desired.