ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
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.
QUICK OVEN ROASTED TOMATOES RECIPE
Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving
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
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.
OVEN-ROASTED CHERRY TOMATO SAUCE (FREEZER-FRIENDLY!)
A rich and flavorful tomato sauce made from oven-roasted cherry tomatoes.
Provided by Missy Rakes
Categories Sauce
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Remove stems and wash tomatoes.
- Place tomatoes in a single layer on a baking sheet or roasting pan.
- Drizzle tomatoes with oil and all seasoning except oregano.
- Bake for 45 minutes or until skins are wrinkly.
- Let cool and then blend in food processor until creamy.
- Run sauce through food mill. (This step is extremely important for a skin and seed free sauce.)
- Add oregano and taste. Adjust seasonings as needed.
- Use it immediately, refrigerate for up to a week or freeze it for later use.
Nutrition Facts : Calories 210 kcal, Carbohydrate 12 g, Protein 3 g, Fat 18 g, SaturatedFat 3 g, Sodium 29 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HOW TO MAKE EASY ROASTED TOMATO SAUCE
This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.
Provided by Alida Ryder
Categories Easy Recipe Sauce
Time 1h50m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 200ºC.
- Place the tomatoes in a roasting tray then add the olive oil and flavourings.
- Mix to combine.
- Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
- Remove and set aside.
- Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
- Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.
- Add the sugar (if using) then pour in the stock.
- Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
- At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
- Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.
Nutrition Facts : Calories 63 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BRANDADE FRITTERS WITH OVEN ROASTED TOMATO AND PIQUILLO PEPPER SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h57m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the tomato sauce (see below) into a medium shallow bowl. Place 3 of the fritters (see below) on top and garnish with chopped parsley.
- Heat oil in a medium saucepan to 360 degrees F. Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown.
- Preheat oven to 375 degrees F. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes. Heat the remaining oil in a medium saucepan, add the shallots and cook until soft. Add the wine and cook until reduced. Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes. Place in a food processor or use a burr mixer and puree until smooth. Add the harissa and season with salt and pepper to taste. Finish with herbs.
TOMATO SAUCE
Provided by Alton Brown
Time 2h55m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.
ROASTED TOMATO SAUCE (BEST EVER) + VIDEO
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
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
ROASTED TOMATO SAUCE
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
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
AUTHENTIC OVEN ROASTED TOMATO SAUCE
Make and share this Authentic Oven Roasted Tomato Sauce recipe from Food.com.
Provided by Aramaki
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 354.8, Fat 27.7, SaturatedFat 3.9, Sodium 310.9, Carbohydrate 25.8, Fiber 4, Sugar 7.2, Protein 5.1
PROVENCAL OVEN-ROASTED TOMATO SAUCE
Categories Sauce Fruit Juice Garlic Tomato Roast Vegetarian Wheat/Gluten-Free Orange Rosemary Summer Healthy Vegan Thyme Gourmet
Yield Makes about 3 cups, enough for 1 pound pasta
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
- Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
- Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
- Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.
ROASTED-TOMATO SAUCE
Provided by Tori Ritchie
Categories Sauce Blender Garlic Tomato Roast Vegetarian Quick & Easy Low Cal High Fiber Healthy Low Cholesterol Vegan Oregano Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
- Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.
OVEN-ROASTED TOMATO SAUCE
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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.
Nutrition Facts : Calories 115 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 222 mg, Sugar 7 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
OVEN-ROASTED TOMATO SAUCE, 3 WAYS
No more endless stirring required thanks to this easy alternative that cuts cooking time down to 2 hours.
Provided by Food.com
Categories Sauces
Time 2h10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a medium dutch oven, combine tomatoes, red wine, olive oil, ½ cup water, onion, garlic, basil, oregano, red pepper flakes, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over medium-high, and then transfer to oven. Roast, stirring occasionally, for 2 hours, until sauce is reduced and caramelized on the edges. Remove from oven, remove basil and oregano sprigs, and season to taste with salt and pepper. The sauce will stay in the refrigerator for 5 days.
- Variations:.
- MEAT SAUCE: Add ½ pound ground beef to a dutch oven at beginning of recipe, before roasting.
- VODKA SAUCE: Add ½ cup heavy cream to the sauce when finished roasting.
Nutrition Facts : Calories 217.8, Fat 14.1, SaturatedFat 2, Sodium 16.6, Carbohydrate 15.4, Fiber 3.7, Sugar 8.9, Protein 2.9
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ITALIAN TOMATO SAUCE RECIPES WITH OVEN ROASTED TOMATOES.
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Cuisine ItalianTotal Time 1 hr 20 minsCategory Main Course, SauceCalories 149 per serving
- Cut the stem end out of the tomatoes, then cut them in half lengthwise. Place the tomatoes cut side up in a 9"x13" baking pan. Sprinkle with salt and pepper.
- In small bowl combine the garlic, 1/4 cup olive oil, 1/4 cup parsley and 1/4 cup basil. Spread over the tomatoes.
- Bake in a preheated oven at 425° for about 70 minutes or until the tops of the tomatoes are slightly charred.
- Squeeze the pulp from tomatoes into a bowl, discarding the outside skins. Coarsely mash or chop the pulp. Stir in the remaining olive oil, parsley and basil. Pour over cooked pasta.
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From katethebaker.com
Cuisine American, ItalianTotal Time 3 hrs 5 minsCategory Condiment
- Preheat the oven to 425. Dump the two cans of tomatoes, into a large baking dish, roasting dish or Dutch oven. Preferably a long and shallow baking dish.
- Add your garlic cloves and anchovies and stir together a little bit. Sprinkle the brown sugar, red pepper flakes and a little salt over the top. Drizzle with olive oil and splash with sherry vinegar. Do not stir further.
- Put in oven and roast for about 2 1/2 - 3 hours, stirring at the hour marks. The sauce should be thick and jammy, dark and reduced significantly (see my pictures for exactly what it should look like, that deep red color and burnt around the pan is what you want it to look like).
- Remove from the oven and using a potato masher or a large serving fork, smash everything up together nice and good, until it looks like a literal jam. drizzle with the remaining tablespoon of olive oil and taste for seasoning (add more salt if needed).
OVEN-ROASTED TOMATO SAUCE - SOUTHERN LIVING
From southernliving.com
Category Pasta SaucesTotal Time 20 mins
- Preheat oven to 450`F. Place tomatoes in a large bowl with thyme, rosemary, garlic, shallots, olive oil, salt and pepper; toss to evenly coat tomatoes with mixture. Pour mixture on a rimmed baking sheet, being sure to scrape all the olive oil mixture from bowl to baking sheet.
- Place baking sheet in preheated oven and bake for 15-17 minutes, or until tomatoes have burst, and are releasing juices, stirring halfway through.
- When done roasting, scrape tomato mixture into a medium bowl, discarding only the herb sprigs. Stir mixture gently, but break up garlic cloves with the spoon. Add the balsamic vinegar, and once mixture cools to room temperature, add basil.
OVEN ROASTED TOMATOES - SKINNYTASTE
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Reviews 42Servings 7Cuisine AmericanTotal Time 50 mins
- Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.
OVEN ROASTED TOMATO SAUCE(FAMILY-FRIENDLY) - BABY FOODE
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5/5 (1)Category PastaCuisine ItalianTotal Time 1 hr 5 mins
- Place the tomatoes, onions and garlic on the baking sheet. Drizzle with olive oil and sprinkle with the oregano as well as the salt and pepper to taste.
- Add all of the ingredients, as well as the basil, to a blender or food processor and blend until you reach your desired consistency. Adjust seasoning accordingly. For a chunky sauce, pulse for 15-20 seconds. For a smooth sauce, blend on high for 1-2 minutes.
OVEN TOMATO SAUCE RECIPE - FOOD.COM
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Servings 4Total Time 1 hr 40 minsCategory SaucesCalories 96 per serving
- Place the garlic cloves, onion, and Italian seasoning in a bowl and toss with 2 tablespoons of olive oil.
- Carefully remove the hot sheet pan from the oven. Drizzle about 3 tablespoons of olive oil on the sheet pan and tilt and swirl to disperse.
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- Bake for 45 minutes or until skins are wrinkled and juices start to release. Avoid browning the skins if possible, but don't worry if a few brown.
- Remove tomatoes from oven and pour into a large pot or bowl, use an emersion blender or food processor to puree the tomatoes well.
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4.3/5 (18)Category Sauces & CondimentsServings 4Estimated Reading Time 40 secs
- In 2 (9-by-13-inch) pans, place tomato halves, cut-side up. Sprinkle with oil, salt, pepper, onion, garlic, and herbs, and bake for 2 hours. Check the tomatoes after 1 hour, and turn down the heat if they seem to be cooking too quickly. After 2 hours, turn the oven to 400ºF and bake another 30 minutes.
- Remove tomatoes from the oven and process through a food mill on medium dye setting over a small saucepan. Discard the skins. Add the white wine and bring to a boil. Reduce heat to low and cook for 5 minutes.
- Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.
OVEN ROASTED CANNED TOMATO SAUCE - ITALIAN FOOD FOREVER
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Reviews 3Category Dried PastaServings 4Total Time 1 hr
- In a large (13 x 9 inch) oven-proof casserole dish, combine the tomatoes, garlic, onion, anchovies, olive oil, red pepper flakes, salt and pepper.
- Either use a potato masher (for chunky sauce) or a hand blender (for smoother sauce) and break up and mash the garlic.
SIMPLE OVEN-ROASTED TOMATO SAUCE - FEASTING AT HOME
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4.9/5 (52)Calories 63 per servingCategory Sauce
- Place the sliced tomatoes cut-side down on the sheet pan and roast 30 minutes. Add the oregano and basil and roast 10 more minutes, or until skins have lifted off the tomatoes.
- Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using ( some are sweeter than others). Start with ½ a teaspoon. Taste, adjust.
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