Chunky Roasted Tomatoes Recipes

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FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL



Fresh & Chunky Roasted Tomatoes With Anchovies, Garlic & Basil image

This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!

Provided by Grace Lynn

Categories     Sauces

Time 55m

Yield 3 cups

Number Of Ingredients 7

1 1/2 lbs ripe plum tomatoes, cut into large chunks about 16 small pieces per tomato
1 (2 ounce) can of flat anchovies packed in oil, minced
4 cloves garlic, minced
1/2 teaspoon dry crushed red pepper
1 teaspoon dried basil
1/2 cup extra virgin olive oil
salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Combine everything in a 13x9x2-inch glass baking dish, mix well.
  • Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
  • Serve over any kind of pasta you like.
  • One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
  • Stirred it up and the shrimp was cooked in a few minutes!

Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6

CHUNKY-STYLE ROASTED TOMATO KETCHUP



Chunky-Style Roasted Tomato Ketchup image

Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.

Provided by Debster

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 12

3/4 lb roma tomato, cut in half vertically,seeded and juice removed
1/4 large green bell pepper
1 medium sliced sweet onion
olive oil
1 tablespoon cider vinegar
2 teaspoons brown sugar
1 teaspoon yellow mustard
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/8 teaspoon ground cinnamon
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place tomatoes, skin side up, on baking rack set on baking sheet.
  • Add the green pepper and onion.
  • Brush vegetables very lightly with olive oil.
  • Place in oven and roast until lightly browned, about 15 minutes.
  • Remove from oven and cool slightly.
  • Chop the onions and peppers fairly small.
  • Place the tomatoes in a food processor and pulse until chunky.
  • Add the onions, peppers and additional ingredients.
  • Taste for seasoning.
  • Let set at room temperature until ready to use.
  • Can be made ahead and refrigerated for up to 3 days.

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