Authentic Oven Roasted Tomato Sauce Food

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.

ROASTED WHOLE TOMATO SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
• Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
• While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
• Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

OVEN-ROASTED TOMATO PASTE OR PUREE

Steps:

• Peel tomatoes. The easiest way to do this is to drop them into a container of boiling-hot water, leave for 1 minute, then drop them into a container of ice-water - the skin slips right off). Halve them and put into a baking pan large enough to hold them in one layer.
• Dribble with olive oil (the amount is arbitrary - I imagine that's about what I use), sprinkle with minced garlic, generously season with salt, pepper, basil and oregano. Give everything a stir to distribute.
• Pop into 350F oven and roast for about 3 hours (this is approximate - it all depends on how thick you want your puree or paste).
• When they're done, I like to mash the tomatoes into a paste because I like a more rustic texture. If you want smoother, use a processor.
• I keep the puree/paste in a tupperware container, in the refrigerator, covered by a thin film of olive oil to prevent oxidization. I dig into it almost daily to provide a burst of flavour into many, many dishes like soups, stews, sauces, gravies, omelettes, etc.
• This freezes well, too.

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

Steps:

• Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
• Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
• After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
• After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
• After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
• Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
• After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
• After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
• Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.

OVEN ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Combine tomatoes, onion, barlic cloves, salt, pepper, and sugar and toss with oilve oil.
• Spread in roasting pan and roast 35 - 40 minutes or until tomatoes have softened.
• Remove from oven and mash with potato masher, but leave tomatoes with a few chunks.
• Stir in chopped basil.

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

SPICY OVEN ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 400.
• Add tomato, onion, bacon and garlic to roasting pan. Drizzle with olive oil, stir to coat, and spread evenly in pan. Roast for 15 minutes.
• Carefully remove pan from oven and add vinegar and Italian seasoning. Stir well and return pan to oven for 15 more minutes.
• Remove from oven and let cool. Transfered cool vegetable to blender, food processor, or Sauce pan if using hand blender. Puree until smooth. If using blender or food processor, transfer to saucepan once blended and smooth.
• Over medium heat, add tomato paste, salt and two peppers to the pureed vegetables. Bring to a boil and simmer uncovered for 15 minutes.
• Serve over your favorite pasta with salad and bread.

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

Steps:

• Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
• Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
• Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
• Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
• Pour the rest of the mixture over the tomatoes.
• Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
• Turn them over when they reach desired look. .
• Blend the tomato cores on high, and pour them into a pot, and set aside.
• After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
• Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
• If you wish, add splenda to calm down the acidity in the sauce.
• Simmer sauce for about 15-20 minute.
• Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.