Oven Roasted Tomato Sauce Freezable Food

ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 450.
• Cut the tomatoes in half and dump them into a roasting pan or a baking sheet with sides.
• Chop up half an onion and a few cloves of garlic per pan, or more if you like, and dump that in too.
• Coarsely chop some fresh basil and add that.
• Stir this all together and spread it out evenly; crowded is fine but no more than a single layer.
• Drizzle on some olive oil and sprinkle with salt.
• Roast for 20 minutes or until the tomatoes collapse and the skins look browned and wrinkly. Let the pan cool and then scrape everything into a blender or food processor and puree. Use or freeze.

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

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.

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.

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.

OVEN ROASTED TOMATO SAUCE (FREEZABLE!)

Steps:

• Heat the oven to 375ºF. Core and slice the tomatoes in half, then arrange them cut-side down, in one layer on a large, rimmed baking sheet or baking pan, lined with parchment paper, if you like, for easier clean-up.
• Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper.
• Bake for an hour and a half to two hours (or so), until the tomatoes are browning in spots and have fully collapsed.
• Now you have choices: put the contents of the pan (including all the juices), through a food mill: this will make a smooth, skinless and seedless sauce. Or else remove the skins and either blend it all in a blender or food processor, which will make a good but more roughly textured and seedy sauce, or mash with a fork for a chunky sauce.
• Taste it: it will likely need a bit more salt, and more sugar too, if it seems acidic. Use it, or allow it to cool completely, then spoon into labeled freezer bags and freeze, or (my favorite) spoon in 1/3 or 1/2 cup amounts into muffin tins and freeze. I use a silicon muffin pan. When they're frozen, pop them out and into ziploc bags and store in the freezer.
• The measured amounts frozen in muffin tins make it simple to get out just what you need when you're making pasta, pizza, tamale pie, or other recipes.