Roasted Tomato Garlic Pizza Sauce Recipes

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat the oven to 425°F.
• On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
• Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
• Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
• Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
• Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat oven to 375 degrees.
• Wash, dry, and slice tomatoes 1/4 inch thick and place on a rimmed baking sheet.
• Drizzle tomato slices with olive oil, and sprinkle with kosher salt.
• Roast the tomatoes in the oven for 40-45 minutes. They will be bubbly and slightly caramelized.
• Scoop the roasted tomatoes into a food processor, and add basil, oregano, garlic powder, onion powder, and honey. Process until smooth.
• Use immediately, or refrigerate until ready to use, up to 1 week. Freeze for up to 3 months.

BEST EVER ROASTED GARLIC TOMATO SAUCE

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.