Vegetable Turnover With Roasted Tomato Sauce Food

ROASTED VEGETABLE AND TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 425 degree F.
• Add the cut vegetables and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Mix all in. Pour the olive oil to coat all the vegetables.
• Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are cooked and lightly browned.
• Once out of the oven, let cool the vegetables. Once cooled, add them into a mixing bowl and puree using a hand blender. Alternatively, transfer roasted veggies to a blender and puree.
• Add the tomato passata and mix it in. You can use the pasta sauce right away in your dish. Check seasoning and heat it through. You can refrigerate or freeze the remaining pasta sauce.
• Cook the pasta according to package instructions. Drain and set aside. Reserve about 1/2 cup of pasta cooking liquid.
• Heat oil in a pan and add the pasta sauce. Add chili flakes. Let it come to a boil. Lower the heat and add the cream. Stir to combine.
• Add the pasta in. If the sauce is too thick, add the reserved pasta liquid gradually to thin it down until it reaches the desired consistency. Add more if needed.
• Check seasoning. Add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.

ROASTED AND READY VEGETABLE SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
• Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

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.

ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

ROASTED WHOLE TOMATO SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
• Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
• While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
• Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

TOMATO VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
• Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
• Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
• Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.

ROASTED VEGETABLE-TOMATO SAUCE

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.