Slow Roasted Tomato Sauce With Pasta Recipes

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SLOW-ROASTED TOMATO SAUCE WITH PASTA



Slow-Roasted Tomato Sauce With Pasta image

Instead of standing over a bubbling cauldron all day long, wondering how many dots of sauce you can collect on your apron, let the oven do all the work. You'll want to use canned tomatoes here, rather than fresh ones, because you can trust that the canned ones were picked at peak season, their flavors amplified by being preserved in a can with a little salt. By roasting them in a low oven for a few hours, you're effectively adding umami to an already umami-packed ingredient. Well, the oven is. You're not doing a thing except boiling some pasta, and eventually, marveling at how such a rich red sauce came from such humble, any-season ingredients.

Provided by Ali Slagle

Categories     dinner, for two, lunch, quick, weekday, pastas, vegetables, main course, side dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 6

2 (28-ounce) cans whole, peeled tomatoes
6 garlic cloves, peeled
1/4 cup olive oil
2 teaspoons hot sauce of choice (optional)
1/2 teaspoon kosher salt, plus more as needed
1 pound mezze rigatoni, penne or other tubular pasta

Steps:

  • Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
  • Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
  • Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.

Nutrition Facts : @context http, Calories 610, UnsaturatedFat 13 grams, Carbohydrate 100 grams, Fat 16 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 13 grams

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE



Spicy Roasted Tomato and Ricotta Pasta Sauce image

Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.

Provided by SunnyDaysNora

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h35m

Yield 12

Number Of Ingredients 17

2 ½ pounds Roma tomatoes, cored and halved lengthwise
5 tablespoons olive oil, divided
2 tablespoons minced garlic
1 ¼ teaspoons salt, divided
½ teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons Italian seasoning
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
19 ounces ground hot Italian sausage
½ sweet onion, halved and thinly sliced
1 (8 ounce) container ricotta cheese
1 ounce grated Parmesan cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
  • Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
  • Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
  • Return baking sheet to the oven and bake for an additional 20 minutes.
  • Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
  • Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 9.8 g, Cholesterol 31.8 mg, Fat 16 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 590.3 mg, Sugar 5.2 g

SLOW-ROASTED TOMATO SAUCE



Slow-Roasted Tomato Sauce image

I love slowly-roasted tomato sauce, and here's an excellent recipe! You'll have trouble getting your family to wait until it's on the table. :)

Provided by Julesong

Categories     Sauces

Time 3h5m

Yield 1 batch sauce

Number Of Ingredients 7

1/4 cup extra virgin olive oil
1/2 teaspoon balsamic vinegar
3 cloves garlic, minced
1/4 cup minced basil
10 roma tomatoes, halved lengthwise
1 1/2 tablespoons maple sugar
1/2 teaspoon sea salt

Steps:

  • Preheat oven to 300 degrees.
  • Whisk together the olive oil, vinegar, garlic, and basil.
  • Pour half of this mixture onto a cookie sheet and spread it around.
  • Place tomatoes cut-side down on cookie sheet on top of the oil blend.
  • Drizzle tomatoes with remaining oil, then sprinkle with the maple sugar and salt.
  • Bake slowly in oven at 300 degrees for 3 hours.
  • Blend or process when done.
  • Serve hot over pasta, rice, or white beans (If you don't have 3 hours, you can roast them at 400 for 30 to 45 minutes or broil for 15 minutes, but it won't taste the same).

ROASTED CHERRY TOMATO SAUCE



Roasted Cherry Tomato Sauce image

This roasted cherry tomato sauce is super easy to make and packed with flavor. The cherry tomatoes are roasted with olive oil, onions, garlic, and thyme until their flavor condenses and they're beautifully sweet. You can either serve them whole or blend them into a delicious roasted cherry tomato pasta sauce.

Provided by Kristen Stevens

Categories     Sauce

Time 1h20m

Number Of Ingredients 6

6 cups cherry tomatoes (see notes)
1 medium onion (sliced)
4 cloves garlic (smashed with the side of your knife)
6 sprigs thyme (sub 1 teaspoon Italian seasoning)
2 tablespoons olive oil
1 teaspoon EACH: sea salt and pepper

Steps:

  • Preheat your oven to 425 degrees.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 119 kcal, Sugar 7 g, Sodium 608 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 3 g, UnsaturatedFat 6 g

ROASTED TOMATO SAUCE (BEST EVER) + VIDEO



Roasted Tomato Sauce (Best Ever) + Video image

Our Roasted Tomato Sauce recipe is still our favorite after over a decade of learning how to make tomato sauce from scratch! It's that good.

Provided by Donna Elick

Categories     Sauce

Time 1h30m

Number Of Ingredients 10

18 ripe Roma tomatoes (Paste (halved and cored))
3 cloves garlic (finely chopped)
1/2 small yellow onion (diced)
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 tablespoon granulated sugar
1 tablespoon Italian seasoning
2 tablespoons fresh basil (finely chopped)
1 tablespoon fresh rosemary (finely chopped)

Steps:

  • Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat mat.
  • In a microwave-safe bowl combine onion, garlic, and olive oil. Microwave for 30 seconds to infuse the garlic and onion into the oil. When you remove the bowl from the oven you will smell the heavenly aroma of garlic and onion.
  • Add salt, pepper, Italian seasoning and sugar to bowl and stir to combine. Sugar will help cut the acidity of the tomatoes.
  • Place cut tomatoes in a large mixing bowl, pour in the olive oil mixture over top and toss with your hands or a spoon. Make sure all of the tomatoes are well coated.
  • Place the tomatoes cut side up on the baking sheet. Sprinkle with the fresh basil, rosemary, and any remaining olive oil mixture from the prep bowl.
  • Place tray on middle rack in oven. Cook for 2 hours. After 2 hours of slow roasting, your tomatoes will look slightly caramelized.
  • Turn the oven up to 400°F and roast for 30 minutes, or until the tomatoes start to brown. They will be caramelized and delicious. If you prefer a brighter tomato sauce pull them out before they brown. Approximately 10-15 minutes after you turn the oven to 400°. These roasted for the full 30 minutes, you can see the edges of the tomato are nice and browned.
  • Remove pan from oven and transfer tomatoes to the bowl of a food processor. Process until tomato sauce is at your desired consistency. I like mine saucy, not too chunky.

Nutrition Facts : ServingSize 1, Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 1 g, Fiber 1 g

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