Roasted Tomato Sauce Recipes

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OVEN-ROASTED TOMATO SAUCE



Oven-Roasted Tomato Sauce image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 32-ounce cans whole peeled tomatoes
6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 425 degrees F.
  • Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
  • Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
  • Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
  • Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

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

3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 cloves garlic, peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
Coarse salt and ground pepper

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.

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

ROASTED TOMATO SAUCE RECIPE



Roasted Tomato Sauce Recipe image

Roasted fresh tomatoes make a naturally sweet and tangy sauce for pasta. You'll never go back to store-bought jars again.

Provided by Diana Rattray

Categories     Dinner     Sauce

Time 1h35m

Number Of Ingredients 11

3 pounds tomatoes
3 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1/2 cup onion, sliced
2 teaspoons Italian seasoning
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
2 to 3 tablespoons chopped basil
2 to 3 tablespoons tomato paste, optional
1/8 teaspoon crushed red pepper flakes, optional
1 pound pasta (e.g., bucatini, spaghetti, linguine), optional

Steps:

  • Gather the ingredients. Position a rack in the center of the oven and heat to 325 F.
  • Core the tomatoes and cut into 1-inch chunks.
  • Toss the tomatoes in a large bowl with the oil, garlic, onion, Italian seasoning, salt, and pepper.
  • Arrange the tomatoes in a single layer on a large rimmed baking sheet. Roast until the tomatoes become tender, aromatic, and begin to shrivel, about 1 hour.
  • Put the tomatoes through a food mill. This will remove the skins and most of the seeds to make a smooth sauce. If you don't have a food mill, process the mixture in a blender or food processor to your liking.
  • Transfer the tomato mixture to a large saucepan. Add the basil, the tomato paste, and red pepper flakes, if using. Bring the sauce to a simmer over medium heat. Reduce the heat to low and continue to simmer until the sauce is slightly reduced and thickened, about 10 minutes.
  • If serving with pasta, prepare the pasta according to package directions. Toss the hot drained pasta with the sauce. Serve with garlic bread, if desired.

Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 7 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Provided by Food Network

Time 1h20m

Yield 7 cups

Number Of Ingredients 7

15 cloves garlic, peeled and crushed
6 oil-packed anchovy fillets
1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
Two 28-ounce cans whole peeled tomatoes, with their juices
1/2 teaspoon dried oregano

Steps:

  • Preheat the oven to 425 degrees F.
  • In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
  • Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 2

Number Of Ingredients 5

1 pound roma (plum) tomatoes, halved and seeded
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
10 leaves basil, torn

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.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g

SIMPLE ROASTED TOMATO SAUCE



Simple Roasted Tomato Sauce image

Fresh cherry tomatoes need little more than salt, pepper, and olive oil to make them into a meltingly delicious sauce when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

14 ounces (1 pint) cherry tomatoes
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon balsamic vinegar

Steps:

  • Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.

Nutrition Facts : Calories 12 g, Fiber 1 g, Protein 1 g, Sodium 4 g

ROASTED-TOMATO SAUCE



Roasted-Tomato Sauce image

Provided by Tori Ritchie

Categories     Sauce     Blender     Garlic     Tomato     Roast     Vegetarian     Quick & Easy     Low Cal     High Fiber     Healthy     Low Cholesterol     Vegan     Oregano     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

Nonstick vegetable oil spray
2 pounds plum tomatoes, cored, halved lengthwise
4 tablespoons olive oil, divided
1/4 teaspoon coarse kosher salt
1 tablespoon fresh oregano leaves
2 garlic cloves, minced
1/4 cup tomato paste

Steps:

  • Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
  • Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

SIMPLE ROASTED TOMATO AND GARLIC SAUCE



Simple Roasted Tomato and Garlic Sauce image

So simple and good for you! Perfect sauce for pizzas and pasta. Can be substituted for canned tomato sauce in any recipe. Doesn't require ripe tomatoes. Make lots when tomatoes are cheap, and freeze it in batches.

Provided by fishanyone

Categories     Sauces

Time 1h

Yield 3 cups, 6 serving(s)

Number Of Ingredients 3

4 large tomatoes or 2 lbs roma tomatoes
1 head garlic
1 teaspoon olive oil

Steps:

  • Slice tomatoes in half. Slice top 1/2 inch off of garlic to expose cloves. Arrange garlic and tomatoes (cut side up) on foil-lined baking dish. Drizzle olive oil over garlic. (This will keep garlic from drying out and getting bitter.) Sprinkle with salt and pepper.
  • Roast in 350 degree oven for 50-60 minutes. Remove from oven and let cool for easier handling.
  • Pour juice out of tomatoes. Discard juice. Squeeze tomato pulp and roasted garlic into blender or food processor. Dicard tomato skins and garlic paper. Blend or process for 5-10 seconds to obtain a smooth consistency.

Nutrition Facts : Calories 43.4, Fat 1, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 8, Fiber 1.7, Sugar 3.3, Protein 1.7

ROASTED TOMATO-COCONUT SAUCE



Roasted Tomato-Coconut Sauce image

This easy sauce, which uses slow-roasted tomatoes, goes great with fish or tofu served on top of a grain (rice, coucous, anything). Just pan-sear your protein very quickly, and you're ready to eat. If you don't like tomato skins, blend the tomatoes before you add them, or use an immersion blender on the finished sauce.

Provided by Amanda Cohen

Categories     easy, sauces and gravies

Time 15m

Yield About 6 cups

Number Of Ingredients 9

1/4 cup reserved tomato oil from roasted tomatoes (see recipe, or use extra-virgin olive oil)
1/2 cup chopped onions
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon red pepper flakes
Zest of 1 lemon, plus 1/4 cup freshly squeezed juice
4 cups roughly chopped roasted tomatoes (see recipe)
1 (13.5-ounce) can coconut milk
Salt, to taste

Steps:

  • In a medium pot, heat the oil over medium-high heat. Add onion, garlic and ginger and cook, stirring, until the onions are translucent, about 3 minutes. Stir in red pepper flakes and lemon zest, then add tomatoes and coconut milk.
  • Reduce heat to low and cook until mixture just begins to simmer. Immediately remove from heat and season with lemon juice and salt to taste. Serve over fish, tofu or rice. (If you're cooking tofu, press it between two plates for a half-hour first to get the water out.)

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 2 grams

ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Provided by Molly O'Neill

Categories     main course, side dish

Time 45m

Yield Six cups

Number Of Ingredients 10

8 cups chopped plum tomatoes
1/2 cup sun-dried tomatoes (dry, not marinated in oil), soaked in 1 cup water for 1 hour
1/4 teaspoon red chili-pepper flakes
1 red bell pepper, seeded, deveined and quartered
1 onion, peeled and quartered
1 clove garlic, peeled
2 cups vegetable broth or water
1/2 teaspoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 cup minced fresh basil leaves

Steps:

  • Combine plum tomatoes, sun-dried tomatoes and their liquid, red chili-pepper flakes, red bell pepper, onion, garlic and broth (or water) in a saucepan. Simmer for 40 minutes. Season to taste with salt and pepper. Pass the sauce through a food mill or ricer. Add the basil leaves. Serve over pasta or use as a base for vegetable soup or in lasagna (recipe below).

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 91 milligrams, Sugar 4 grams

ROAST TOMATO AND HERB SAUCE



Roast tomato and herb sauce image

This can be used in its original state on a pizza or in a soup or pureed to be used in tomato based recipes such as chilli con carne, bolognese sauce, tomato chicken curry etc.

Provided by bearnaise

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place all the ingredients in a roasting tin in a medium oven (temp 190)
  • Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
  • Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
  • If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
  • This can be used with my chilli con carne recipe

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From countryliving.com


THE BEST OVEN ROASTED TOMATO SAUCE - FLOWER PATCH FARMHOUSE
2020-08-14 For my oven roasted tomato sauce I used my Costoluto Genovese tomatoes combined with the San Marzano tomatoes, and sometimes Ace tomatoes. The Costoluto are fantastic for sauces, they are not pretty for slicing but the flavor is the best sauce tomato and rivals the San Marzanos (though I really like those too).
From flowerpatchfarmhouse.com


ROASTED TOMATO MARINARA SAUCE | SEASONS AND SUPPERS
2016-08-27 Instructions. Preheat oven to 425 F. Cut roma tomatoes in half lengthwise (no need to remove the stem bit). Place in a large roasting pan (mine is 11x16-inches and a couple of inches deep.) Scatter garlic over-top. Drizzle with olive oil and balsamic vinegar. Sprinkle with oregano, basil, salt and pepper.
From seasonsandsuppers.ca


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