HOW TO MAKE EASY ROASTED TOMATO SAUCE
This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.
Provided by Alida Ryder
Categories Easy Recipe Sauce
Time 1h50m
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 200ºC.
- Place the tomatoes in a roasting tray then add the olive oil and flavourings.
- Mix to combine.
- Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
- Remove and set aside.
- Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
- Add the garlic and allow to saute for a minute before adding the roasted tomatoes.
- Add the sugar (if using) then pour in the stock.
- Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
- At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
- Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.
Nutrition Facts : Calories 63 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ROASTED TOMATO SAUCE
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
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
ROASTED TOMATO AND HABANERO SAUCE
This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.
Provided by mary winecoff
Categories Fruit
Time 1h50m
Yield 2 cups
Number Of Ingredients 8
Steps:
- .Preheat oven to 300 degrees.
- Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
- Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
- Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.
Nutrition Facts : Calories 148.9, Fat 9.7, SaturatedFat 1.3, Sodium 163, Carbohydrate 15.3, Fiber 3.6, Sugar 9.3, Protein 3.1
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
OVEN-ROASTED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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.
ROAST TOMATO AND HERB SAUCE
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
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.
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