ROASTED TOMATO SPAGHETTI SAUCE RECIPES

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OVEN ROASTED TOMATO SAUCE RECIPE - FOOD.COM



Oven Roasted Tomato Sauce Recipe - Food.com image

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

2 lbs large tomatoes
4 garlic cloves, minced
1 teaspoon dried Italian herb seasoning
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

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

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE RECIPE - NYT ...



Spaghetti With Fresh Tomato and Basil Sauce Recipe - NYT ... image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http//schema.org, Calories 852, UnsaturatedFatContent 32 grams, CarbohydrateContent 99 grams, FatContent 43 grams, FiberContent 8 grams, ProteinContent 21 grams, SaturatedFatContent 8 grams, SodiumContent 1167 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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