Best Roasted Garlic Tomato Sauce Recipes

BEST EVER ROASTED GARLIC TOMATO SAUCE

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.

ROASTED GARLIC, BELL PEPPER AND TOMATO BLENDER SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.
• Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
• Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend.
• The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.

SIMPLE ROASTED TOMATO AND GARLIC SAUCE

Steps:

• Slice tomatoes in half. Slice top 1/2 inch off of garlic to expose cloves. Arrange garlic and tomatoes (cut side up) on foil-lined baking dish. Drizzle olive oil over garlic. (This will keep garlic from drying out and getting bitter.) Sprinkle with salt and pepper.
• Roast in 350 degree oven for 50-60 minutes. Remove from oven and let cool for easier handling.
• Pour juice out of tomatoes. Discard juice. Squeeze tomato pulp and roasted garlic into blender or food processor. Dicard tomato skins and garlic paper. Blend or process for 5-10 seconds to obtain a smooth consistency.

GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND LEEK-TOMATO QUINOA

Steps:

• For sauce:
• Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
• For beef:
• Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.
• Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.

COCONUT-CRUSTED MAHIMAHI WITH PAN-ROASTED GARLIC, ROSEMARY, AND TOMATO SAUCE

Steps:

• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Marinate fish:
• Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.
• Make sauce:
• Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
• Make sauce:
• Coat and cook fish: Preheat oven to 450°F with rack in middle.
• Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
• Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.◊

RIGATONI WITH RED PEPPERS AND ROASTED GARLIC-TOMATO CREAM SAUCE

Steps:

• Pre-heat oven to 425 degrees. In a large mixing bowl, add 1 can of whole peeled tomatoes and 3/4 of liquid inside. Crush tomatoes gently in your hands. Then smash six cloves of garlic with blunt end of your knife and toss into bowl. Peel one yellow onion and cut into large chunks before adding to bowl. Next, chop one vine-ripened tomato into large chunks and toss into bowl. Then add 1/2 cup olive oil and season with 1 teaspoon oregano, 1 teaspoon crushed red chili flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Add 1/2 tablespoon sugar, and 1/2 tablespoon balsamic vinegar, and mix well until all ingredients are coated with oil. Then pour into large roasting pan and roast in 425 degree oven for about 45-50 minutes or until slightly charred. In the meantime, bring about six to seven cups of water to a boil in a large pot. Season liberally with salt (about 3 to 4 teaspoons). Add 3 cups of rigatoni pasta and boil for about 10-12 minutes or until al dente. While pasta is boiling, thinly slice kielbasa sausage (about 1 cup), and 1 red bell pepper and set aside. Then drain cooked pasta in a colander and drizzle with olive oil to prevent sticking. Set aside. Once tomato sauce has roasted, transfer ingredients to a blender or food processor and add a handful of basil leaves. Process until smooth and creamy, then reserve. In a large wok or pot, over medium high heat, add 1 tablespoon of olive oil. Toss in sliced red peppers, season with a pinch of salt, and cook for three to five minutes before adding kielbasa. Toss well and cook until peppers have softened and kielbasa has browned. Then add pasta and toss well before folding in the roasted garlic-tomato sauce. Add 1/4 cup grated parmesan and toss, then sprinkle one extra tablespoon parmesan and a handful of chopped basil over the top. Serve immediately.

BROILED TOMATO SAUCE WITH ROASTED GARLIC

Steps:

• Preheat oven to 350°F. Combine garlic and oil in small glass baking dish. Cover with foil and bake until garlic is very tender, about 40 minutes. Using slotted spoon, transfer garlic to work surface; reserve garlic oil. Peel garlic cloves.
• Preheat broiler. Line 2 rimmed baking sheets with foil. Brush foil with some of reserved garlic oil. Arrange tomatoes, cut side down, on prepared sheets. Working in batches, broil tomatoes until skins are slightly charred, watching closely to avoid burning, about 10 minutes. Cool. Remove tomato skins and discard. Place tomatoes and any juices from baking sheets in processor. Add garlic, vinegar, honey and any remaining garlic oil. Puree sauce until smooth. Transfer to bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE

Steps:

• add onion to olive oil over medium heat.
• cook until translucent.
• add garlic and cook for 1-2 minutes.
• add tomatoes and chicken stock.
• bring to a boil.
• add seafood to pot and cover.
• cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.

ROASTED GARLIC TOMATO SAUCE

Steps:

• Mash the garlic cloves into a paste with the back of a knife in bottom of a saucepan. Stir in the olive oil.
• Add the tomatoes.Cook over medium heat to the boiling point and then simmer for ten minutes to thicken.
• Immediately stir in the basil, oregano, salt and pepper, and serve.

ROASTED TOMATO SAUCE RECIPE, ROASTED GARLIC | WHITE ON RICE COUPLE

Steps:

• Pre-heat oven to 425°F (220°C). If you have a Roast function on your oven, go ahead and use that mode. Just make sure to adjust cooking times to less. Roast the tomatoes to your preferred darkness.
• Lay parchment paper on sheet pan and place all tomatoes cut side up. Add garlic. Coat the tomatoes and garlic with salt and pepper. Drizzle olive oil on top of tomatoes and garlic.
• Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.
• At this point you can use the roast tomatoes halves as a side dish (great alongside scrambled eggs or as appetizers on grilled bread) or jar the tomatoes like this in large chunks or blend the tomatoes and garlic very quickly to your desired texture. Add the tomato sauce to jars and follow these sterilization guidelines.
• Use the sauce for pasta, pizza, soups and more.