ROASTED CHERRY TOMATO SAUCE
This roasted cherry tomato sauce is super easy to make and packed with flavor. The cherry tomatoes are roasted with olive oil, onions, garlic, and thyme until their flavor condenses and they're beautifully sweet. You can either serve them whole or blend them into a delicious roasted cherry tomato pasta sauce.
Provided by Kristen Stevens
Categories Sauce
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 119 kcal, Sugar 7 g, Sodium 608 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 3 g, UnsaturatedFat 6 g
CHERRY TOMATO SAUCE WITH PENNE
The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
- Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
- Puree tomato mixture with a stick blender until sauce is smooth.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
Nutrition Facts : Calories 475 calories, Carbohydrate 76.2 g, Cholesterol 8.8 mg, Fat 12.3 g, Fiber 4.3 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 204 mg, Sugar 3.4 g
ROASTED CHERRY-TOMATO SAUCE
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES
Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.
Provided by heather in Ont
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
CHERRY TOMATO SPAGHETTI
Provided by Giada De Laurentiis
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.
- Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 6
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE
Steps:
- Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
ROASTED CHERRY TOMATO SAUCE
Roasted Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Provided by Pamela
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
- Bake for 35 minutes, your tomatoes should be wrinkly.
- Let cool for a few minutes, then put tomatoes in food processor. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
- Blend to smooth and creamy. Enjoy!
Nutrition Facts : Calories 75 kcal, ServingSize 1 serving
CHERRY TOMATO PASTA SAUCE
An easy way to enhance pasta sauce by using cherry tomatoes to give you the most delicious balanced tomato sauce perfect for topping any pasta with!
Provided by Farah Abumaizar
Categories Main Course
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet until hot, then add the crushed garlic and sauté for a minute.
- Add the canned tomatoes with their juice, the cherry tomatoes, the salt and pepper.
- Simmer for 10-15 minutes or until tomatoes have softened.
- Either keep the sauce chunky as is, or remove half of the sauce to a blender, and blend until smooth and creamy. Add the blended sauce back into the skillet with the unblended sauce, and add the cooked spaghetti and toss to combine.
- Add the chopped fresh basil and the butter, and toss gently to combine. Sprinkle with lots of Parmesan cheese and drizzle with olive oil just before serving.
SAUTEED CHERRY TOMATO SAUCE
Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!
Provided by SkinnyMinnie
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Puree the garlic in a food processor fitted with the chopping blade.
- Add onion and pulse 3-4 times, until finely chopped.
- Heat oil in a large skillet over high heat until hot.
- Reduce heat to medium and add the onion and garlic.
- Cook, stirring occasionally, until they are softened, about 5 minute.
- Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
- Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
- Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
- Add salt and pepper to taste and serve with your favorite pasta or gnocchi.
Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6
ROASTED CHERRY TOMATO & SAGE SAUCE
There are endless ways to use this sage-flecked roasted cherry tomato sauce recipe: serve with baked fish, spread it on a panini or simply toss it with whole-wheat pasta for an instant, quick and flavorful dinner.
Provided by EatingWell Test Kitchen
Categories Healthy Tomato Sauce Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Combine tomatoes, onion, garlic, sage, 1 tablespoon oil, vinegar, salt and pepper in a 9-by-13-inch metal pan. Roast, stirring once halfway through, until the tomatoes and onion are tender, 15 to 20 minutes.
- Lightly mash the tomatoes to release their juices. Stir in the remaining 2 tablespoons oil. Serve warm.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 6.5 g, Fat 7.3 g, Fiber 1.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 200.1 mg, Sugar 3.4 g
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- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.
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PASTA WITH ROASTED GARLIC AND BURST CHERRY TOMATO …
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Cuisine ItalianCategory PastaServings 3-4Total Time 15 mins
- Cook pasta according to package directions. I like to bring pot of water to rolling boil. When boiling, season with salt, add pasta and cook until just al-dente.
- While pasta is cooking, in a wide saute pan, heat olive oil with sun dried tomato olive oil (if using) or all olive oil. Add smashed garlic with chili flakes and let garlic perfume the oil for 30 seconds.
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