Best Oven Roasted Tomato Sauce Recipes

OVEN ROASTED TOMATO SAUCE

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.

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

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.

OVEN-ROASTED TOMATO SAUCE

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.

PROVENCAL OVEN-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 450°F. and lightly brush 2 shallow baking pans with oil.
• Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap in foil, crimping seams to seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
• Put foil-wrapped garlic in one of baking pans with tomatoes and roast garlic and tomatoes in upper and lower thirds of oven, switching position of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are slightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with small disk into a bowl.
• Finely chop remaining teaspoon rosemary and remaining teaspoon thyme and stir into sauce with orange juice. Season sauce with salt and pepper and reheat if necessary. Sauce keeps, covered and chilled, 4 days or, frozen, 4 months. Reheat sauce over low heat and reseason with orange juice, salt, and pepper.

GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE

Steps:

• Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
• Serve the tuna with the asparagus and tomato sauce.
• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
• Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
• Preheat the oven to 400 degrees F.
• In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
• To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

OVEN ROASTED FRESH TOMATO SAUCE WITH SPAGHETTI

Steps:

• Preheat the oven to 400°F.
• Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper.
• Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don't like tomato peel, pull out the pieces that stick out at this point.
• Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well.
• Serve immediately garnished with fresh basil.

BRANDADE FRITTERS WITH OVEN ROASTED TOMATO SAUCE RECIPE

Steps:

• Brandade: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop. Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the Oven Roasted Tomato Sauce into a medium shallow bowl. Place 3 of the Brandade Fritters on top and garnish with chopped parsley. Brandade Fritters: Heat oil in a medium saucepan to 360 degrees. Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown. Oven Roasted Tomato Sauce: Preheat oven to 375 degrees. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes. Heat the remaining oil in a medium saucepan, add the shallots and cook until soft. Add the wine and cook until reduced. Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes. Place in a food processor or use a burr mixer and puree until smooth. Add the harissa and season with salt and pepper to taste. Finish with herbs. This recipe yields 4 servings.

CHICKEN PARMESAN WITH OVEN ROASTED TOMATO SAUCE AND SMOKED MOZZ

Steps:

• Position rack in upper third of oven and preheat over to 400 degrees.
• Season each chicken breast with 1/2 teaspoon of Italian seasoning and 1/8 teaspoon of salt.
• Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
• Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 8 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
• While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
• When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
• Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
• Oven-Roasted Tomato Sauce: In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
• Yield: about 4 cups sauce.
• * If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.

SPICY OVEN ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 400.
• Add tomato, onion, bacon and garlic to roasting pan. Drizzle with olive oil, stir to coat, and spread evenly in pan. Roast for 15 minutes.
• Carefully remove pan from oven and add vinegar and Italian seasoning. Stir well and return pan to oven for 15 more minutes.
• Remove from oven and let cool. Transfered cool vegetable to blender, food processor, or Sauce pan if using hand blender. Puree until smooth. If using blender or food processor, transfer to saucepan once blended and smooth.
• Over medium heat, add tomato paste, salt and two peppers to the pureed vegetables. Bring to a boil and simmer uncovered for 15 minutes.
• Serve over your favorite pasta with salad and bread.

GEOFFREY'S OVEN-ROASTED TOMATO SAUCE RECIPE

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 (FREEZABLE!)

Steps:

• Heat the oven to 375ºF. Core and slice the tomatoes in half, then arrange them cut-side down, in one layer on a large, rimmed baking sheet or baking pan, lined with parchment paper, if you like, for easier clean-up.
• Arrange the onions, garlic and herbs over the top, then drizzle the whole thing evenly with olive oil and sprinkle with salt, sugar, and pepper.
• Bake for an hour and a half to two hours (or so), until the tomatoes are browning in spots and have fully collapsed.
• Now you have choices: put the contents of the pan (including all the juices), through a food mill: this will make a smooth, skinless and seedless sauce. Or else remove the skins and either blend it all in a blender or food processor, which will make a good but more roughly textured and seedy sauce, or mash with a fork for a chunky sauce.
• Taste it: it will likely need a bit more salt, and more sugar too, if it seems acidic. Use it, or allow it to cool completely, then spoon into labeled freezer bags and freeze, or (my favorite) spoon in 1/3 or 1/2 cup amounts into muffin tins and freeze. I use a silicon muffin pan. When they're frozen, pop them out and into ziploc bags and store in the freezer.
• The measured amounts frozen in muffin tins make it simple to get out just what you need when you're making pasta, pizza, tamale pie, or other recipes.

OVEN-ROASTED TOMATO SAUCE WITH SALAMI, OLIVES, AND PECORINO

Steps:

• 1 Adjust oven rack to lower-middle position and preheat oven to 375°F. Add tomatoes, olive oil, vinegar, maple syrup and thyme to an 8- by 13-inch glass baking dish. Season with salt and pepper and toss to combine, taking care not to over-salt since you'll be adding briny ingredients next.
• Place in oven and roast until tomatoes start to wrinkle, about 30 minutes. Add salami, onion, garlic, capers, olives, anchovy and wine and stir to combine. Return mixture to oven to cook until tomatoes are completely softened and onions are translucent, about 30 minutes. Stir and return to oven until tomatoes are wrinkly and lightly burnished, about 10 minutes longer. Discard thyme sprigs.
• When sauce is nearly done cooking, bring water to a boil in a medium saucepan. Cook spaghetti according to the package directions, draining pasta 1 minute before the shortest cooking time listed (typically at about 9 1/2 minutes) and reserving 1/2 cup of pasta cooking water. Return pasta to its original saucepan. Add sauce and a splash of pasta water, stir to combine and finish cooking over high heat until pasta is al dente and sauce has coated the strands, about 1 minute. Season to taste with salt and pepper as desired. Transfer to a warm serving bowl, top with lemon zest and Pecorino, and serve immediately.

OVEN-ROASTED TOMATO SAUCE

Steps:

• Preheat oven to 300 degrees. Wash and cut tomatoes into large chunks and place them in a large bowl. Toss with oil and season with salt and pepper. Stir in garlic and oregano, toss well, taste and adjust the seasoning. Spread the mixture on a lightly oiled baking sheet and bake for 15 to 20 minutes until tomatoes have softened and have a somewhat shriveled texture. Remove from oven. Meanwhile, cook spaghetti in boiling salted water according to package directions. Drain pasta and place in a warm serving bowl. add the tomatoes and toss to combine. Add a little more olive oil, if needed, and serve with a generous sprinkle of cheese. Read more here: http://www.sacbee.com/2012/09/12/4810057/recipe-oven-roasted-tomato-sauce.html#storylink=misearch#storylink=cpy