ROASTED TOMATO GARLIC PIZZA SAUCE
Pizza night goes gourmet when you dress your crust with homemade pizza sauce! Roasted garlic, fresh basil and oregano, and red wine make this marinara so much better than the storebought variety.
Provided by BHG Test Kitchen
Time 2h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Line two shallow roasting pans and/or 15x10x1-inch baking pans with foil. Cut one or two small slits in each tomato. Place tomatoes in a single layer in the prepared pans. Cut off the top 1/2 inch of garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle bulb with a little oil; cover with foil. Roast tomatoes and garlic on separate oven racks about 30 minutes or until tomato skins are blistered and garlic feels soft; cool.
- Coarsely chop tomatoes, discarding the loose skins and any excess juice. Remove garlic cloves from paper skins by squeezing the bottom of the bulb. Transfer tomatoes and garlic to a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Stir in wine, sugar, and salt. Bring to boiling over medium-high heat, stirring occasionally; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
- Press tomato mixture through a food mill fitted with a coarse disc. (Or working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Press pureed mixture through a sieve.*) Discard seeds and skins.
- Return the strained mixture to the pot. Stir in basil, oregano, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until reduced to about 8 cups. Remove from heat. Stir in lemon juice.
- Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 127 mg, Sugar 2 g, UnsaturatedFat 0 g
ROASTED TOMATO PIZZA SAUCE
How to turn your abundance of ripe homegrown tomatoes into the most delicious, flavorful Roasted Tomato Pizza Sauce!
Provided by Julie
Categories Sauce
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash, dry, and slice tomatoes 1/4 inch thick and place on a rimmed baking sheet.
- Drizzle tomato slices with olive oil, and sprinkle with kosher salt.
- Roast the tomatoes in the oven for 40-45 minutes. They will be bubbly and slightly caramelized.
- Scoop the roasted tomatoes into a food processor, and add basil, oregano, garlic powder, onion powder, and honey. Process until smooth.
- Use immediately, or refrigerate until ready to use, up to 1 week. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1/4 cup, Calories 73 calories, Sugar 5g, Sodium 361mg, Fat 4.8g, SaturatedFat 0.7g, UnsaturatedFat 3.9g, TransFat 0g, Carbohydrate 7.3g, Fiber 2g, Protein 1.4g, Cholesterol 0mg
ROASTED TOMATO PIZZA SAUCE
Looking for a rich, flavorful pizza sauce? This roasted tomato pizza sauce comes together in just over 30 minutes and is delicious on its own or covered with toppings.
Provided by Peggy Paul Casella
Categories Appetizer Main Course Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
- Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
- Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
- Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
- Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
FRESH TOMATO PIZZA SAUCE
This easy and super-fresh pizza sauce can be made in minutes. Best made at the peak of tomato season, the sauce consists of ripe plum tomatoes blended with a few aromatics. After a quick strain, it's ready to top your favorite pizza dough.
Provided by Food Network Kitchen
Time 10m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Halve the tomatoes lengthwise through the stems. Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Chop the remaining tomato flesh roughly and transfer to a food processor. Add the oil, tomato paste, sugar, oregano, garlic, 1 tablespoon salt and some pepper and pulse until mostly pureed with some small chunks. Pour into a fine-mesh sieve over a bowl and let some of the watery liquid drain, shaking gently for about 30 seconds to help it out. Pour the tomato sauce into another bowl or jar and use immediately or refrigerate up to 1 day.
BASIC PIZZA SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield about 3 cups, or enough for 2
Number Of Ingredients 9
Steps:
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
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 AND BASIL PIZZA
This Mediterranean-style pizza is a wonderful change to everyday pizza. It's a great summertime dish to make when basil and tomatoes are in season. Althought you can use prepared pesto, I normally make my own which has quite a hint of lemon in it. Do not substitute dried basil - it just won't work. This would also make a great appetizer if sliced in very thin wedges.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h10m
Yield 8 Slices, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Slice plum tomatoes into 1/4" thick slices.
- Arrange on lightly greased cookie sheet.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- When tomatoes are ready, spread pesto on pizza crust.
- Top with sliced bocconcini and roasted tomatoes.
- Bake for 7- 9 more minutes.
- Then, remove pizza from oven and sprinkle with chopped basil and then parmesan.
- Return to oven for 2-3 more minutes.
- (Place pizza directly on middle rack of oven for a crispy pizza; place on pizza pan for a more chewy pizza.) Serve.
PIZZA SAUCE WITH FRESH TOMATOES
This pizza sauce is made from fresh tomatoes and is packed with lots of flavor! The sauce will last up to 7 days in the refrigerator. You can also freeze it for future use.
Provided by Xandera
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut an "x" in the bottom of each tomato. Fill a large mixing bowl with ice water.
- Bring a large pot of water to a boil. Add tomatoes to the boiling water until skins start to curl, about 30 seconds. Remove tomatoes from the boiling water and submerge in the bowl of ice water. When tomatoes have cooled enough to handle, remove from ice water. Remove and discard tomato skins; transfer tomatoes to a blender.
- Blend tomatoes until liquefied, and transfer to a medium saucepan. Add onion, garlic, basil, oregano, salt, and pepper. Simmer over medium heat until sauce reduces to desired consistency, 60 to 90 minutes.
- Puree sauce with an immersion blender until smooth. Use sauce immediately, or store in the refrigerator overnight to allow flavors to develop.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 17.8 g, Fat 1 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 310.2 mg, Sugar 10.4 g
PIZZA SAUCE
Our rich tomato pizza sauce is achieved by cooking it over a low heat until thickened and glossy. It's easy to make and is perfect for pizza night.
Provided by Esther Clark
Categories Condiment
Time 55m
Yield makes 4-6 pizzas
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
- Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
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