roasted tomato sauce

This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.

How to make easy roasted tomato sauce

kg tomatoes (I use a mixture and like to roast them with the vines)

olive oil

garlic

rosemary

thyme leaves

½ teaspoon chilli flakes/red pepper flakes

salt

black pepper

red onions (finely chopped)

garlic (thinly sliced)

Italian herbs

smoked paprika (to taste)

salt & pepper (to taste)

sugar (optional)

vegetable stock

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 herbs, spices and 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.

https://www.youtube.com/watch?v=Eq4t0Kunw3I

This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce. Perfect as an easy pasta sauce, on pizza or as a simple dipping sauce. 

Full recipe: http://simply-delicious-food.com/how-to-make-easy-roasted-tomato-sauce/

How to make roasted tomato sauce | Simply Delicious

This Authentic Italian Sunday Gravy is what I grew up eating every week. Nana's tomato meat sauce holds a fond place in my heart, and her recipe lives on to this day in my recipe box. It's my most requested recipe and today I'm sharing it with you.

Authentic Italian Sunday Gravy (Nana's Meat Sauce)

pork spareribs

beef stew meat

sausage

garlic (peeled and left whole)

tomato paste

tomatoes

water

basil

Salt and Pepper (to taste

Tablespoon sugar (more or less based on the flavor of your tomatoes)

Parmesan (shaved, for topping)

Pasta

Heat the oil in a large heavy pot over medium heat.

Pat the pork dry and put the pieces in the pot.

Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.

Transfer pork to a plate.

Brown the beef in the same way and add it to the plate.

Place the sausages in the pot and brown on all sides.

Set the sausages aside with the pork and beef.

Drain off most of the fat from the pot.

Add the garlic and cook for about 2 minutes or until golden.

Remove and discard the garlic.

Stir in the tomato paste and cook for 1 minute.

Add the tomatoes to the pot.

Add the water; season with a pinch salt and pepper.&nbsp;

Return the pork, beef, and sausages to the pot and bring sauce to a simmer.

Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours.

If the sauce becomes too thick, add a little more water.

At the end, add sugar, to taste, and adjust your seasonings one more time with salt and pepper. Add basil leaves and serve over your favorite pasta, topped with shaved Parmesan.

A super easy and delicious creamy white bean &amp; tomato pasta recipe

Vegan Creamy Cannellini Bean &amp; Tomato Pasta

Dried Pasta-

cannellini beans

garlic (or use more if you lurrrrve garlic)

oregano

ml white wine (totally optional, but nice.)

yeast

Salt & pepper

Put your pasta water on to boil.

Now chop the garlic &amp; tomatoes (if using fresh). Open the tin of beans, drain &amp; rinse.

Add the garlic and olive oil into a large pan &amp; gently heat.

Add in the tomatoes , drained cannellini beans &amp; oregano

By now the pasta water should be boiling. Add a big pinch of salt and the pasta.

Add the wine (if using) &amp; nutritional yeast to the sauce.

By now the cannellini beans will be getting nice and soft. Help them break down with a potato masher, a fork or the back of a spoon. Add a little of the pasta cooking water if it&#x27;s looking dry.  Season with a little salt.

Once the pasta is cooked, drain it (keep a little of the pasta water aside in case you need it)

Tip all the pasta into the sauce and give it a good old stir. Add extra olive oil and/or salt to season.

Serve immediately with fresh herbs (basil is nice) or some nutritional yeast to sprinkle over.

This roasted cherry tomato sauce is a great way to use up all of those cherry tomatoes in your garden. Simple to make and delicious, this cherry tomato recipe is one to make every summer. Use some now and freeze more for later!

Roasted Cherry Tomato Sauce

cherry tomatoes (more

onion, roughly chopped

peppers, roughly chopped (optional)

extra virgin olive oil

pepper

basil, oregano, and/or thyme (optional)

balsamic vinegar (optional)

Preheat the oven to 400°F

Spread out the tomatoes, onions, garlic, and peppers (if you’re using them) on sheet pans.

Drizzle the tomatoes and other veggies with the olive oil and sprinkle with salt and pepper.

Roast in the oven for 30-40 minutes.

Let the tomatoes cool for a few minutes, then transfer the entire contents of the sheet pan, juices and all, to a blender or food processor. You may need to do this in two or more batches depending on how many tomatoes you have.

Add the fresh herbs and balsamic vinegar to the blender if desired.

Blend until the tomato sauce is smooth.

Pour into jars and store in the refrigerator.

Roasted tomato sauce is extra flavorful because the tomatoes get caramelized, more concentrated and sweeter as they roast. Garlic, olive oil and herbs are the best flavor additions. This sauce is so easy to make and can be canned, refrigerated or frozen.

Roasted Tomato Sauce

lbs tomatoes

garlic cloves,

black pepper,

herbs – thyme, basil, parsley

Preheat the oven to 450 degrees Fahrenheit. 

Take the seeds out of the tomatoes. You can peel the tomatoes first, or leave the skin on. 

Coarsely chop the tomatoes and place them on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and add the minced garlic and the thyme. Nestle the thyme in the tomatoes; it you leave them on top, the herbs will burn. Roast the tomatoes in the oven for 45 minutes to an hour, until the tomatoes are tender and are golden and charred in spots.

Puree the tomatoes in a food processor to your desisted consistency.

Add fresh herbs and drizzle in more olive oil. Store in the refrigerator for up to a week. You can also freeze the sauce for 3-6 months. 

Wondering what the best sides for spaghetti are? I’ve got you covered with this handy guide of 35+ EASY side dish recipes. Try one of these sides with this Authentic Italian Sunday Gravy. It&#039;s my most requested recipe and today I&#039;m sharing it with you.

35+ EASY Sides for Spaghetti

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Top 7 roasted tomato sauce recipes from across the web

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