Best Spicy Oven Roasted Tomato Sauce Recipes

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

Roast Beef with Spicy Parsley Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence
Kosher salt and freshly ground black pepper
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Steps:

To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.