ROASTED TOMATO SPAGHETTI SAUCE RECIPE RECIPES

Name: Homemade Oven Roasted Tomato Spaghetti Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 cups, 2-4 serving(s)
Ingredients: 12 ripe roma tomatoes (halved and cored); 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 1/2 cup olive oil; 2 garlic cloves, finely chopped; 1/2 large shallot, chopped; 1/4 cup extra virgin olive oil; 1 teaspoon salt (to your taste); 1 teaspoon pepper (to your taste); 1/2 fresh lemon, juice of; 2 -3 sprigs fresh thyme (to your taste); 1 -2 tablespoon basil (to your taste); 1 -2 tablespoon rosemary (to your taste); 1 tablespoon Splenda granular (optional); 1/4 cup cabernet sauvignon wine (optional)

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE RECIPE - FOOD.COM

Homemade Oven Roasted Tomato Spaghetti Sauce Recipe - Food.com image

This recipe is my own tweaked version of "Oven Roasted Tomato Sauce" I got from www.theslowroasteditalian.com. On some of the ingredients I just eye-balled the amount, so you may want to work with this recipe. It turned out so good, I just had to share. Splenda and wine are optional.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 15

Ingredients

12 ripe roma tomatoes (halved and cored)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup olive oil
2 garlic cloves, finely chopped
1/2 large shallot, chopped
1/4 cup extra virgin olive oil
1 teaspoon salt (to your taste)
1 teaspoon pepper (to your taste)
1/2 fresh lemon, juice of
2 -3 sprigs fresh thyme (to your taste)
1 -2 tablespoon basil (to your taste)
1 -2 tablespoon rosemary (to your taste)
1 tablespoon Splenda granular (optional)
1/4 cup cabernet sauvignon wine (optional)

Steps:

Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
Pour the rest of the mixture over the tomatoes.
Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
Turn them over when they reach desired look. .
Blend the tomato cores on high, and pour them into a pot, and set aside.
After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
If you wish, add splenda to calm down the acidity in the sauce.
Simmer sauce for about 15-20 minute.
Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.

Nutrition Facts : Calories 813.2, FatContent 82, SaturatedFatContent 11.4, CholesterolContent 0, SodiumContent 1186.8, CarbohydrateContent 21.2, FiberContent 6.1, SugarContent 12.1, ProteinContent 4.4

ROASTED CHERRY TOMATO SAUCE WITH SPAGHETTI RECIPE | ALLRECIPES

Roasted Cherry Tomato Sauce with Spaghetti Recipe | Allrecipes image

This roasted cherry tomato sauce is very easy and makes a delicious weeknight dinner with spaghetti!

Provided by mamjm5

Categories Main Dishes Pasta Spaghetti

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 head garlic
2 drizzles extra-virgin olive oil, divided
1 (16 ounce) package spaghetti
2 pints cherry tomatoes
salt and ground black pepper to taste
1 pound fresh mozzarella cheese, cut into 1/2-inch cubes
¼ cup fresh basil, cut into strips

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut the top off of the head of garlic and place on a piece of aluminum foil. Drizzle with oil and wrap up.
Roast in the preheated oven for 25 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Place tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the oven with garlic for 20 minutes more.
Remove from the oven and let cool until safe to handle, 10 to 20 minutes. Place tomatoes in a large bowl and squeeze roasted garlic onto tomatoes. Mash using a potato masher into a sauce.
Add spaghetti to sauce; mix well and top with mozzarella cheese and basil. Season with salt and pepper.

Nutrition Facts : Calories 519.4 calories, CarbohydrateContent 65.6 g, CholesterolContent 48.4 mg, FatContent 15.2 g, FiberContent 3.7 g, ProteinContent 29.6 g, SaturatedFatContent 8.1 g, SodiumContent 509.3 mg, SugarContent 2.9 g

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