Slow Roasted Tomato Sauce Recipes

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SLOW-ROASTED TOMATO SAUCE



Slow-Roasted Tomato Sauce image

I love slowly-roasted tomato sauce, and here's an excellent recipe! You'll have trouble getting your family to wait until it's on the table. :)

Provided by Julesong

Categories     Sauces

Time 3h5m

Yield 1 batch sauce

Number Of Ingredients 7

1/4 cup extra virgin olive oil
1/2 teaspoon balsamic vinegar
3 cloves garlic, minced
1/4 cup minced basil
10 roma tomatoes, halved lengthwise
1 1/2 tablespoons maple sugar
1/2 teaspoon sea salt

Steps:

  • Preheat oven to 300 degrees.
  • Whisk together the olive oil, vinegar, garlic, and basil.
  • Pour half of this mixture onto a cookie sheet and spread it around.
  • Place tomatoes cut-side down on cookie sheet on top of the oil blend.
  • Drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
  • Bake slowly in oven at 300 degrees for 3 hours.
  • Blend or process when done.
  • Serve hot over pasta, rice, or white beans (If you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).

ROASTED TOMATO SAUCE (BEST EVER) + VIDEO



Roasted Tomato Sauce (Best Ever) + Video image

Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.

Provided by Donna Elick

Categories     Sauce

Time 1h30m

Number Of Ingredients 10

18 ripe Roma tomatoes (Paste (halved and cored))
3 cloves garlic (finely chopped)
1/2 small yellow onion (diced)
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 tablespoon granulated sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil (finely chopped)
1 tablespoon fresh rosemary (finely chopped)

Steps:

  • Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat mat.
  • In a microwave-safe bowl combine onion, garlic, and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.
  • Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
  • Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
  • Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
  • Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
  • Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
  • Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.

Nutrition Facts : ServingSize 1, Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 1 g, Fiber 1 g

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



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

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Categories     Garlic     Tomato     Side     Roast     Vegetarian     Dinner     Fall     Summer     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

4 pounds plum tomatoes, halved lengthwise
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200°F.
  • Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.

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

SLOW-ROASTED TOMATO SAUCE WITH PASTA



Slow-Roasted Tomato Sauce With Pasta image

Instead of standing over a bubbling cauldron all day long, wondering how many dots of sauce you can collect on your apron, let the oven do all the work. You'll want to use canned tomatoes here, rather than fresh ones, because you can trust that the canned ones were picked at peak season, their flavors amplified by being preserved in a can with a little salt. By roasting them in a low oven for a few hours, you're effectively adding umami to an already umami-packed ingredient. Well, the oven is. You're not doing a thing except boiling some pasta, and eventually, marveling at how such a rich red sauce came from such humble, any-season ingredients.

Provided by Ali Slagle

Categories     dinner, for two, lunch, quick, weekday, pastas, vegetables, main course, side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 6

2 (28-ounce) cans whole, peeled tomatoes
6 garlic cloves, peeled
1/4 cup olive oil
2 teaspoons hot sauce of choice (optional)
1/2 teaspoon kosher salt, plus more as needed
1 pound mezze rigatoni, penne or other tubular pasta

Steps:

  • Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
  • Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
  • Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 13 grams, Carbohydrate 100 grams, Fat 16 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 13 grams

SLOW-ROASTED TOMATOES



Slow-Roasted Tomatoes image

Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 5

6 medium vine tomatoes, sliced 1/4 inch thick
2 shallots, thinly sliced
1 small bundle of thyme, about 5-6 sprigs
1/4 cup olive oil
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 300 degrees and place the rack in the center of the oven.
  • Place tomatoes on a rimmed baking sheet in a single layer. Place shallots and thyme sprigs over tomatoes, drizzle with olive oil and sprinkle with salt. If doubling this recipe to use in Focaccia with Slow Roasted Tomatoes, distribute tomatoes, shallots, and thyme evenly between two baking sheets and place the sheets in upper and lower thirds of oven.
  • Roast until tomatoes are wilted and browning in places, 2 to 2 1/2 hours, turning tomatoes a few times.

AMAZINGLY SWEET SLOW-ROASTED TOMATOES



Amazingly Sweet Slow-Roasted Tomatoes image

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

1 pound small plum tomatoes, halved lengthwise
Coarse salt to taste
A tiny amount of sugar
1 tablespoon extra virgin olive oil

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

SLOW COOKER TOMATO SAUCE



Slow Cooker Tomato Sauce image

This tangy, zesty sauce instantly became a family favorite. I created it when my family came in from out of town; everyone raved about it and my husband begs me to make it all the time.

Provided by Michele McCormick

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10h15m

Yield 6

Number Of Ingredients 10

10 roma (plum) tomatoes - peeled, seeded and crushed
½ small onion, chopped
1 teaspoon minced garlic
¼ cup olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 pinch cinnamon

Steps:

  • Place tomatoes, onion, garlic, and olive oil in a slow cooker. Season with oregano, basil, cayenne pepper, salt, black pepper, and cinnamon.
  • Cover, and cook 10 to 15 hours on Low. The longer you simmer it the more flavorful it becomes. At 10 hours it's really good, but at 15 its even better.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 5.5 g, Fat 9.3 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 393.6 mg, Sugar 3 g

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From homemadefoodjunkie.com


ROASTED TOMATO SAUCE | ONCE UPON A FOOD BLOG
2 teaspoons tomato puree A pinch of sugar (optional) ½ teaspoon each of salt and pepper Instructions Pre-heat the oven to 200°C. Place the tomatoes, onion and peeled garlic cloves in an oven proof dish. Bake for 30-35 minutes until the veg …
From onceuponafoodblog.com


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