Best Oven Roasted Tomato Sauce With Salami Olives And Pecorino Recipes

Oven-Roasted Tomato Sauce image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 32-ounce cans whole peeled tomatoes
6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter

Steps:

Preheat oven to 425 degrees F.
Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup).
Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes.
Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil.
Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

Geoffrey's Oven-Roasted Tomato Sauce Recipe image

Provided by á-2510

Number Of Ingredients 10

Three 32-ounce cans whole peeled tomatoes
6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving
1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter

Steps:

Preheat oven to 425 degrees F. Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup). Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes. Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil. Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino.

Oven Roasted Tomato Sauce image

Provided by C.C619

Categories Vegetable

Time 2h20m

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, Fat 7.2, SaturatedFat 1, Sodium 593.4, Carbohydrate 10.5, Fiber 2.9, Sugar 6.5, Protein 2.2

Roasted Tomato Sauce image

Provided by Martha Stewart

Time P1DT30m

Yield Makes 4 1/4 cups

Number Of Ingredients 7

3 pounds tomatoes (beefsteak or plum)
1 medium onion, halved and sliced 1/4 inch thick
2 carrots, sliced into 1/4-inch rounds
4 cloves garlic, peeled
1/2 teaspoon dried thyme
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.