SLOW-ROASTED TOMATO SAUCE WITH PASTA
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
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
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
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
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
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
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
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
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
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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