ROASTED TOMATO SAUCE RECIPE RECIPES
OVEN ROASTED TOMATO SAUCE RECIPE - FOOD.COM
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.
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours
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, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 593.4, CarbohydrateContent 10.5, FiberContent 2.9, SugarContent 6.5, ProteinContent 2.2
LASAGNA WITH SLOW-ROASTED TOMATO SAUCE RECIPE | EATINGWELL
Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor--which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.
Provided by David Bonom
Categories Healthy Italian Lasagna Recipes
Total Time 4 hours 0 minutes
Number Of Ingredients 18
Steps:
- To prepare sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
- Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
- Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
- To prepare lasagna: Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
- Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
- Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
- Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 273.1 calories, CarbohydrateContent 28.9 g, CholesterolContent 27.5 mg, FatContent 11.1 g, FiberContent 6.3 g, ProteinContent 16.5 g, SaturatedFatContent 4.9 g, SodiumContent 618.3 mg, SugarContent 6.7 g
More about "roasted tomato sauce recipe recipes"
TOMATO SAUCE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 2 hours 55 minutes
Cuisine american
Reviews 4.3
Total Time 2 hours 55 minutes
Cuisine american
- 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.
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QUICK TOMATO SAUCE RECIPE | VEGETABLES RECIPES | JAMIE ...
This sweet tomato sauce is great on pizza, tossed through pasta, with meat or fish… there's so much you can use it for!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 187 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 187 calories per serving
- Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
- Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
- Season the sauce with sea salt and freshly ground black pepper. As soon as it comes to the boil, remove the pan from the heat.
- Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
- Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
- Store the sauce in a clean jar in the fridge – it’ll keep for a week or so.
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ROASTED AUBERGINE & TOMATO CURRY RECIPE | BBC GOOD FOOD
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 331 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 331 calories per serving
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
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ROASTED AUBERGINE & TOMATO CURRY RECIPE | BBC GOOD FOOD
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 331 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Calories 331 calories per serving
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
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ROASTED RED PEPPER TOMATO SAUCE- DAVITA
From davita.com
Reviews 4.4
Calories 75 per serving
Reviews 4.4
Calories 75 per serving
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QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 133 per serving
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 133 per serving
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
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CONTEST-WINNING ROASTED TOMATO SOUP RECIPE: HOW TO …
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Lunch
Calories 276 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Lunch
Calories 276 calories per serving
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
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TOMATO SAUCE FOR CANNING RECIPE | SEAN TIMBERLAKE | FOO…
From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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FRESH TOMATO PASTA SAUCE RECIPE - FOOD.COM
This is a wonderful sauce to make with fresh home grown tomatoes.
I freeze this after its made for use as a quick and easy pasta meal.
This sauce even tastes better the next day!
It is the perfect way to use an abundance of tomotoes!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 118 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 118 per serving
- Use sauce as desired.
See details
TOMATO SAUCE FOR CANNING RECIPE | SEAN TIMBERLAKE | FOOD ...
From foodnetwork.com
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
Reviews 4.6
Total Time 16 hours 0 minutes
Cuisine italian
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
See details
FRESH TOMATO PASTA SAUCE RECIPE - FOOD.COM
This is a wonderful sauce to make with fresh home grown tomatoes.
I freeze this after its made for use as a quick and easy pasta meal.
This sauce even tastes better the next day!
It is the perfect way to use an abundance of tomotoes!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 118 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 118 per serving
- Use sauce as desired.
See details
PASTA WITH TOMATO CREAM SAUCE RECIPE - THE PIONEER WOMAN
Pasta with creamy tomato sauce is perfect for when you're hungry or if you're feeling blue and in need of comfort. It definitely does the trick.
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish
- Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
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ROASTED TOMATO SOUP RECIPE | ALLRECIPES
Like others, I sprinkled tomato, pepper, onion mixture with cayenne, also doubled the garlic cloves and roasted for the full 45 minutes. Experimented with an immersion blender for one section of tomatoes, then switched to a Magic Bullet blender which produced …
From allrecipes.com
From allrecipes.com
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ROASTED CHERRY-TOMATO SAUCE RECIPE | MARTHA STEWART
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 …
From marthastewart.com
From marthastewart.com
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ROASTED RED PEPPER AND TOMATO SOUP RECIPE | ALLRECIPES
This is an awesome tomato soup recipe. I roasted the tomatoes along with the peppers which really brought out the flavor of the tomatoes and made it easier to peel and seed them. Roasting them also releases some of the juices in the tomatoes and helps shorten the time …
From allrecipes.com
From allrecipes.com
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QUICK ROASTED CHERRY TOMATO SAUCE - FORK KNIFE SWOON
Sep 06, 2014 · Why you’ll love this roasted cherry tomato sauce. Despite the natural sweetness of perfectly ripe summer tomatoes, a quick roasting still enhances and intensifies their flavor, and – along with some onion, garlic and fresh herbs – transforms the raw tomatoes into a fantastically rich and flavorful sauce.
From forkknifeswoon.com
From forkknifeswoon.com
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HOMEMADE TOMATO SAUCE RECIPE - SIMPLY RECIPES
Dec 09, 2021 · Homemade tomato sauce from scratch is easy! Simmer tomatoes, herbs, veggies, and olive oil to make something magical. Start with canned or fresh tomatoes in this tomato sauce recipe. Use it on pasta, pizza, and more.
From simplyrecipes.com
From simplyrecipes.com
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KETO LOW CARB ROASTED TOMATO SOUP RECIPE | WHOLESOME YUM
Nov 02, 2016 · So, the roasted tomato soup recipe was updated in 2018 to increase the broth and make a reasonable serving size. If carbs are not a factor, you can definitely increase the amount of …
From wholesomeyum.com
From wholesomeyum.com
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ROMA TOMATO SAUCE RECIPE - EASY MADE WITH FRESH TOMATOES!
Aug 06, 2018 · Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that’s perfect for growing garden tomatoes! Serve on pasta, or use later …
From brooklynfarmgirl.com
From brooklynfarmgirl.com
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CREAMY ROASTED RED PEPPER TOMATO SOUP | MINIMALIST BAKE…
Apr 01, 2017 · Sometimes, you just need comfort food in your life. But comfort doesn’t have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!. If …
From minimalistbaker.com
From minimalistbaker.com
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SIMPLE MARINARA TOMATO SAUCE RECIPE - THE SPRUCE EATS
Jul 30, 2021 · Made with fresh basil, canned tomatoes, and a bit of olive oil and sea salt, this is one of the quickest and easiest ways to make a flavorful homemade marinara sauce that you can use with pasta, vegetarian lasagna, pizza, or to mix with roasted …
From thespruceeats.com
From thespruceeats.com
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BASIC GARLIC BUTTER TOMATO SAUCE RECIPE - PINCH OF YUM
Sep 07, 2017 · The week I made this tomato sauce for the first (and second) (and third) time, I had at least 500 neighbors and friends and relatives reach out to me and ask if I wanted some of their overflow garden tomatoes, knowing completely nothing of my new tomato sauce …
From pinchofyum.com
From pinchofyum.com
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SPAGHETTI SAUCE NO TOMATOES RECIPE | TOMATO FREE PASTA SA…
My family was shocked that this recipe contains zero tomatoes. This sauce uses roasted red bell peppers and it’s sure to wow your taste buds. How to Make Tomato Free Spaghetti Sauce. We start off this recipe by cutting tops off bell peppers and removing seeds. We then brush the outside of the peppers with oil to help it get it nice and roasted.
From ourlittlehomestead.org
From ourlittlehomestead.org
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ROASTED TOMATO PASTA WITH CHILLI AND GARLIC RECIPE
Aglio is garlic in Italian, so aglione means ‘lots of garlic’, referring to the flavour of the dish.Traditionally this sauce is made from peeled plum tomatoes cooked with garlic cloves, served over thick strands …
From lovefood.com
From lovefood.com
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THE BEST ROASTED TOMATOES | FOODIECRUSH.COM
Roasted tomatoes show up in many of the recipes here on le blog, in everything from roasted tomato sauce to pasta salads, in tomato soup, quinoa chicken bowls, on caprese appetizers, and even in breakfast frittatas. The method is simple. Here are a few tricks I’ve learned along my tomato …
From foodiecrush.com
From foodiecrush.com
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ROASTED TOMATO PASTA WITH CHILLI AND GARLIC RECIPE
Aglio is garlic in Italian, so aglione means ‘lots of garlic’, referring to the flavour of the dish.Traditionally this sauce is made from peeled plum tomatoes cooked with garlic cloves, served over thick strands of pici.. However, we like our version, which takes very little …
From lovefood.com
From lovefood.com
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THE BEST ROASTED TOMATOES | FOODIECRUSH.COM
Roasted tomatoes show up in many of the recipes here on le blog, in everything from roasted tomato sauce to pasta salads, in tomato soup, quinoa chicken bowls, on caprese appetizers, and even in breakfast frittatas. The method is simple. Here are a few tricks I’ve learned along my tomato …
From foodiecrush.com
From foodiecrush.com
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