Provencal Oven Roasted Tomato Sauce Food

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.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

Steps:

• Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
• Add in the garlic and bay leaves, let that saute about 5 minutes more.
• Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
• When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
• Remove the bay leaves and your sauce is ready!

PROVENCAL ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into four 1/2-inch slices. Place on wire rack.
• In a small bowl, mix garlic, thyme, and parsley; season with salt and pepper. Divide evenly among tomato slices, spooning about 1/2 teaspoon on each. Drizzle olive oil over tomatoes. Roast until herb mixture is lightly browned and tomato skins are wrinkled, about 1 hour.Transfer baking sheet to a wire rack to cool. Serve.

PROVENçALE SAUCE

Steps:

• Gather the ingredients.
• In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.​
• Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.​
• Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.​
• Season with salt and pepper, and serve right away.

PROVENCAL OVEN-ROASTED TOMATO SAUCE

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.

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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.

TOMATOES PROVENCAL

Steps:

• Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
• Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

TOMATOES PROVENCAL

Steps:

• Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
• Preheat oven to 250 degrees.
• In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
• To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.

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.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.