ROASTED PLUM TOMATO SAUCE
Steps:
- Preheat oven to 400 degrees.
- Cut plum tomatoes in half. Place tomatoes cut side down on a parchment lined baking sheet.
- Add 1/4 cup chopped basil, 2-3 garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon cracked pepper to each tray. (Adjust to the number of trays you can make with your tomatoes.)
- Drizzle olive oil or grapeseed oil over tomatoes.
- Roast in oven for 30 minutes, then rotate if more than one tray is in the oven. Return to oven and cook for another 30 minutes.
- Let cool slightly, then using tongs, peel off the skins.
- Add tomatoes and herbs to a food processor and pulse a few times to desired consistency.
- Label and store in refrigerator for up to 5 days, freeze, or can by cooking in a water bath for 40 minutes.
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
FRESH PLUM TOMATO SAUCE
Steps:
- Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
- Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Saute until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes.
- Add chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add chopped parsley and extra virgin olive oil if desired, just before using.
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
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.
AMAZINGLY SWEET SLOW-ROASTED TOMATOES
These don't look like they are going to taste as amazing as they do, and I know it might be asking a lot to have the oven on for 2 hours on a hot summer day. But it's on low and the end result will be worth it. Lean over the plate when you bite into the tomatoes, as the juice may squirt. You can eat these as a snack or a side dish, or put them through a food mill for an incredibly sweet sauce.
Provided by Martha Rose Shulman
Time 3h
Yield Serves 4 as a snack, side dish or sauce.
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees. Put the halved tomatoes in a bowl and toss with the olive oil. Oil a rack that will fit on top of a baking sheet. Place foil on the baking sheet and oil the foil, and place the rack on top. Place the tomatoes, cut side up, on the rack. Sprinkle with coarse salt and a tiny amount of sugar. Place in the oven and roast for 2 hours. Remove from the heat and allow to cool for about 30 minutes. The tomatoes will look a little dry on the surfaces and the skin will be tough. But when you bite into the tomatoes you'll experience a rush of incredibly sweet juice and pulp. If you want to use these for a sauce, put through the fine blade of a food mill.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 275 milligrams, Sugar 4 grams
ROASTED PLUM TOMATOES
These roasted plum tomatoes are delicious alone or in salads.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 1 g
MAKE-AHEAD ROASTED ROMA TOMATO SAUCE
Enjoy rich, summery tomato flavor all year round with this recipe for easy and versatile roasted Roma tomato sauce. This sauce is the star ingredient in some of the best weeknight dinners-enchiladas, chili and sloppy joes, to name a few-so keep a big batch in your freezer and you'll always have an easy way to dinner!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h40m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
- In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
- Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
- Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
- Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 3 g, TransFat 0 g
ROASTED PLUM TOMATOES AND GARLIC
Use a large eathenware dish to prepare this simple yet wonderful food. serve as a side with good bread.
Provided by Wild Thyme Flour
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 230C/ 450°F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer.
- Place the tomatoes cut side up and brush with the olive oil. scatter the garlic and oregano on top, season with salt and pepper and bake about 45 minutes.
- The tomatoes should be soft and charred around the edges.
Nutrition Facts : Calories 157.5, Fat 13.9, SaturatedFat 1.9, Sodium 8.1, Carbohydrate 8.3, Fiber 2, Sugar 3.4, Protein 1.8
OVEN ROASTED PLUM TOMATOES
Simple and so delicious! If you have lots of plum tomatoes to use up from your summer's crop, but it's great to make at any time of year! This dish with robust flavours of garlic and basil make a fantastic side dish to any meal. Increase all ingredients if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees.
- Prepare an 11 x 7-inch glass baking dish.
- Core the inside of the tomatoes.
- Cut in half lenghwise.
- Place in a bowl.
- Add in basil, olive oil, salt and pepper; toss to coast well.
- Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.
- If desired, sprinkle with grated Parmesan cheese before serving.
- Delicious!
Nutrition Facts : Calories 56.4, Fat 4.7, SaturatedFat 0.7, Sodium 4.4, Carbohydrate 3.6, Fiber 1, Sugar 2.2, Protein 0.8
OVEN-ROASTED PLUM TOMATOES
Provided by Tony Matranga
Categories Tomato Appetizer Side Roast Cocktail Party Quick & Easy Shower Party Bon Appétit Los Angeles California
Yield Makes 24 appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Remove seeds and juices from tomato halves. Arrange tomato halves, cut side up, on prepared sheet; sprinkle lightly with salt and pepper, then drizzle with oil. Roast tomatoes until slightly charred and tender, about 50 minutes. Cool completely on sheet. Spoon desired filling into each.
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.
SLOW-ROASTED PLUM TOMATOES
Garlicky slow-roasted plum tomatoes to eat as an appetizer with crackers, or by themselves.
Provided by Julie
Categories Side Dish Vegetables Tomatoes
Time 2h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
- Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 8.1 g, Fat 13.8 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 45.8 mg, Sugar 4.7 g
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