Sweet Roma Sauce Food

MAKE-AHEAD ROASTED ROMA TOMATO SAUCE

Steps:

• Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
• In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
• Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
• Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
• Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.

HOT AND SWEET ITALIAN SAUSAGES IN TOMATO SAUCE

Steps:

• In a large saute pan or pot, cook the sausage over medium-high heat until the fat is rendered and the sausages start to brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoons of fat from the pan.
• To the fat remaining in the pan, add the onions and garlic and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the fennel seeds, salt, and red pepper, and cook, stirring, until fragrant, 20 to 30 seconds. Add the tomatoes and their juice, the tomato paste, oregano, and cooked sausage and cook, stirring, until thick and fragrant, 20 to 25 minutes. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, in a pot of salted water, cook the pasta until al dente. Drain and toss in the pot with the sauce. Stir in the ricotta salata and basil. Serve immediately and garnish with Parmesan cheese at the table.

TOMATO SAUCE

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.

SWEET ROMA SAUCE

Steps:

• Chop ends off Roma tomatoes and boil in stockpot to loosen skin.
• Peel skin from Romas.
• Add olive oil, water, sugar, garlic, basil, and pepper.
• Simmer sauce for 2 hours to break down tomatoes, leaving chunky, but light sauce.

IRON MIKE'S SWEET TOMATO PIZZA SAUCE - THE SPIRIT OF CINCINNATI

Steps:

• In a large pot, heat oil over medium heat.
• Add the Tomato Puree; watch out for splatterage!
• Add everything else and simmer uncovered on low, stirring frequently, for 30-60 minutes, until desired consistency.
• Tips:.
• Freeze leftover sauce until ready to use; When using on pizza dough, thaw to room temperature; Thaws nicely in the microwave.
• Don't use too much pepper.
• You can mince a baby carrot in the garlic press after microwaving it for 5-10 seconds- just cut it in half before putting it through the press- and that equals about 1/2 Tablespoon.
• Either Light or Dark Brown Sugar is fine, but the dark brown sugar makes the sauce DEEP red- almost maroon.
• If you want the sauce even sweeter, just add more Honey next time.

TONY ROMA'S ORIGINAL BARBECUE SAUCE RECIPE

Steps:

• Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
• When the mixture comes to a boil, reduce the heat and simmer uncovered.
• In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.