Spicy Oven Roasted Tomato Sauce Recipes

OVEN ROASTED TOMATO SAUCE

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.

ROASTED TOMATO SAUCE RECIPE

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.

OVEN-ROASTED TOMATO SAUCE

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.

ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE

Steps:

• To make the beef roast, preheat the oven to 375 degrees F.
• Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
• Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
• To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
• To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
• Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
• Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
• Return baking sheet to the oven and bake for an additional 20 minutes.
• Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
• Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

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 SAUCE

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.

SPICY ROASTED TOMATO SAUCE

Steps:

• Position an oven rack about 4 inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool.
• Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside.
• Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to break the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.)
• Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. Th is sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.
• I do not seed chiles, as their extra heat contributes wonderful excitement to foods. However, if you want to lessen the burn, remove both the seeds and the pithy membrane from chiles before using them.

AUTHENTIC OVEN ROASTED TOMATO SAUCE

Steps:

• Pre heat oven to 375.
• put tomatoes, onions, and garlic on a jelly roll pan.
• add olive oil and mix with your hands till everything is covered with olive oil.
• add thyme, oregano, red pepper flakes, salt and pepper.
• bake for about 35 - 40 minutes, stirring every 8 minutes.
• after cooking remove from oven and empty into a large bowl.
• muddle a bit with a wooden spoon and serve over pasta.

SIMPLE ROASTED TOMATO SAUCE

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.