SPICY CHERRY TOMATO SAUCE
This Spicy Cherry Tomato Sauce pairs well with pasta, pizza, and so much more. Roasted with tomatoes, jalapenos, and basil, this flavorful sauce is easy to make and better than storebought!
Provided by Pamela
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Spread tomatoes, jalapenos and garlic in a shallow baking pan or baking sheet. Add olive oil and onion powder on top, and stir to fully coat everything.
- Place in the oven and bake for 35 minutes.
- Allow to cool for a few minutes and then pour the pan of tomatoes into the food processor (careful, it's hot!). Add fresh basil and salt and pepper to taste in the food processor.
- Pulse until sauce is creamy.
- Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month. Enjoy!
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Provided by amanda1432
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g
ROASTED PEPPER SAUCE
The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 30m
Yield About two cups
Number Of Ingredients 7
Steps:
- Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.
- Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 11 grams
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.
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.
ROASTED PEPPER AND TOMATO SAUCE WITH KICK!
A sweet, spicy, rich sauce using fresh ingredients inspired by my CSA bounty. Great over pasta and perogies. If you use a jar of of red peppers this is a snap to put together. I absolutely love spicy food, but if you're not a fan of spice try omitting the chili peppers or using only a small amount.
Provided by LadyPoe
Categories Vegan
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in butter or oil over medium heat for several minutes until soft.
- Add brown sugar and a dash of salt, continue to cook until they begin to caramelize, reducing heat as needed to avoid burning.
- Add roasted red pepper, garlic and tomatoes, break up gently with spoon.
- Add spices, chili peppers (optional) and lemon juice, allow to simmer gently for a few minutes until flavours are merged and liquid has begun to evaporate slightly. Add salt and pepper to taste.
- Stir in cooked pasta and cilantro, toss well.
- Serve!
Nutrition Facts : Calories 176.1, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 127.7, Carbohydrate 16.6, Fiber 3.6, Sugar 9.7, Protein 2.8
TOMATO SAUCE WITH PEPPERS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield about 2 1/4 cups
Number Of Ingredients 7
Steps:
- Blend tomatoes thoroughly in food processor or electric blender.
- Heat oil in sauce pan and add garlic and peppers. Cook, stirring occasionally, about 3 minutes. Do not brown.
- Add tomatoes, oregano, salt and pepper. Simmer, uncovered, about seven minutes.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 318 milligrams, Sugar 3 grams
PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
More about "roasted pepper and tomato sauce with kick recipes"
ROASTED RED PEPPER AND TOMATO SAUCE - THE HEALTHY …
From thehealthymaven.com
Reviews 16Estimated Reading Time 4 minsServings 6Total Time 50 mins
- In a 9 x 13 inch dish place 2 whole red peppers (pull off stems but keep whole) and halved tomatoes (skin side up) and drizzle with olive oil. Sprinkle with garlic and a 1/4 tsp of sea salt.
ROASTED TOMATO AND RED PEPPER SAUCE • SALT & LAVENDER
From saltandlavender.com
5/5 (2)Category CondimentCuisine ItalianTotal Time 2 hrs 55 mins
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil for easy clean-up.
- Add olive oil, dried herbs, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture (I placed them in the bowl one by one and used my hands to coat them in the oil mixture).
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Drizzle any remaining oil from the bowl on top of the tomatoes and peppers. Place in oven and cook for 2.5 hours.
ROASTED TOMATO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED PEPPER AND CHERRY TOMATO SAUCE - MARGIN MAKING MOM®
From marginmakingmom.com
CAN YOU REPLACE KETCHUP WITH TOMATO SAUCE IN A STEW RECIPE?
From havenhillcuisine.com
PESTO ROTINI WITH ROASTED PEPPER TOMATO SAUCE - TRIVET.RECIPES
From trivet.recipes
ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
From cookieandkate.com
17 BEST SAUCES FOR CAULIFLOWER STEAKS – HAPPY MUNCHER
From happymuncher.com
20 BEST RECIPES WITH HOISIN SAUCE - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED RED PEPPER AND TOMATO BISQUE FOR TWO RECIPE
From forksoverknives.com
5-INGREDIENT ROASTED RED PEPPER POMODORO SAUCE - PLAYS WELL …
From playswellwithbutter.com
CREAMY ROASTED RED PEPPER PASTA SAUCE | THE RECIPE CRITIC
From therecipecritic.com
ROASTED PEPPER PASTA - TASTES OF LIZZY T
From tastesoflizzyt.com
HEALTHY HOMEMADE TOMATO & RED PEPPER SAUCE - TASTY …
From tastymediterraneo.com
ROASTED PEPPERS & TOMATOES WITH HERBS & CAPERS RECIPE
From myrecipes.com
ROASTED RED PEPPER AND TOMATO PASTA SAUCE | LAUREN CARIS COOKS
From laurencariscooks.com
PEPPER, TOMATO AND BASIL PASTA RECIPE - BBC FOOD
From bbc.co.uk
MASHED RUTABAGA WITH ITALIAN ROASTED CAULIFLOWER AND CHICKPEAS …
From forksoverknives.com
HOW TO ROAST JALAPENOS IN THE OVEN FOR MAXIMUM FLAVOR AND …
From mexicali-blue.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love