Best Roasted Tomato Remoulade Sauce Recipes

HOW TO MAKE EASY ROASTED TOMATO SAUCE

Steps:

• Pre-heat the oven to 200ºC.
• Place the tomatoes in a roasting tray then add the olive oil and flavourings.
• Mix to combine.
• Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
• Remove and set aside.
• Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
• Add the garlic and allow to saute for a minute before adding the roasted tomatoes.
• Add the sugar (if using) then pour in the stock.
• Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
• At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
• Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

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.

SLOW-ROASTED TOMATO SAUCE WITH 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.

ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
• Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
• Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

ROASTED WHOLE TOMATO SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• Add the tomatoes, olive oil, oregano, garlic, onion, 1 teaspoon salt, 1/2 teaspoon black pepper and the red pepper flakes to a large Dutch oven or oven-safe pot with a lid. Stir so that everything is coated in oil and spices. Roast in the Dutch oven, uncovered, until the tomatoes start to soften and split, about 1 hour.
• Stir and flip the tomatoes, then cook until the tomatoes, garlic and onion are all browned and very soft, about 1 hour more. At this point everything should be easily smashed with the back of a spoon. Transfer the pot to the stove and keep covered.
• While the tomatoes finish roasting, bring a large pot of water to a rolling boil over high heat. Add 2 tablespoons salt and the pasta. Cook 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the pasta.
• Add 1/2 cup of the pasta water to the cooked tomatoes and carefully blend with an immersion blender, tipping the pot slightly if necessary to fully submerge the blender (or transfer to a regular blender) and blend until smooth. Bring the blended sauce to a simmer over medium-high heat, then add the drained pasta and cook for 2 minutes, stirring frequently. Adding more pasta water if the mixture needs to be saucier. Serve warm with a few basil leaves and a sprinkle of red pepper flakes.

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.

ROASTED TOMATO SAUCE

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.

MAKE-AHEAD ROASTED ROMA TOMATO SAUCE

Steps:

• Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
• In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
• Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
• Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
• Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.