OVEN ROASTED TOMATO SAUCE
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
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 SPAGHETTI SAUCE
Start with fresh roma tomatoes- this wonderfully rich taste from roasted ingredients has even been adopted by my friend (whose full-blooded Italian stepfather had been the best sauce maker before!). Easier than you'd think... mostly oven time while you wait for a timer to go off!
Provided by Ladibugz
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Place all ingredients, except Splenda, on large cookie sheet (may need 2).
- Mix to coat all ingredients with oil.
- Place on center rack of preheated oven.
- Cook 45 minutes, or until tomato skins begin to brown and bubble.
- Remove from oven an allow to cool.
- Add Splenda.
- Blend until smooth (I use immersion blender).
- Refrigerate overnight.
- Add to cooked spaghetti and your choice of meat, if any (my family prefers diced kielbasa and onion, browned, then add sauce to get goodie bits from bottom of pan!).
Nutrition Facts : Calories 88.8, Fat 3.8, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 13.4, Fiber 3.1, Sugar 6.9, Protein 2.2
HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE
This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.
Provided by raleipold
Categories Sauces
Time 2h20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 15
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.
PASTA WITH OVEN ROASTED TOMATO SAUCE
Roasting the tomatoes intensifies the flavour and makes them taste very rich and wonderful. Another thing to do with all those tomatoes from the garden. This sauce also goes well with grilled Fish, Chicken and other roasted or grilled vegetables
Provided by conniecooks
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut Tomatoes in half lengthwise.
- Place cut side up in a 9 x 13 baking pan.
- Sprinkle with Salt & Pepper.
- In a small bowl combine garlic,1/4 Cup olive oil, 1/4 cup basil and 1/4 cup parsley.
- Spread over Tomatoes.
- Bake in preheated 425 oven about 70 minutes until tops are slightly charred.
- Cool 15 minutes.
- Squeeze pulp from tomatoes into a bowl.
- Discard skins.
- Coarsely chop pulp.
- Stir in remaining olive oil, parsley and basil.
- Meanwhile cook pasta in boiling salted water about 8 minutes, or until tender.
- Toss with sauce.
- Sprinkle with parmesan.
Nutrition Facts : Calories 389.1, Fat 27.9, SaturatedFat 3.9, Sodium 161.8, Carbohydrate 30.9, Fiber 3.7, Sugar 5.5, Protein 6
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