Best Roasted Tomato Pizza Sauce Recipes

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat the oven to 425°F.
• On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
• Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
• Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
• Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
• Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Preheat oven to 375 degrees.
• Wash, dry, and slice tomatoes 1/4 inch thick and place on a rimmed baking sheet.
• Drizzle tomato slices with olive oil, and sprinkle with kosher salt.
• Roast the tomatoes in the oven for 40-45 minutes. They will be bubbly and slightly caramelized.
• Scoop the roasted tomatoes into a food processor, and add basil, oregano, garlic powder, onion powder, and honey. Process until smooth.
• Use immediately, or refrigerate until ready to use, up to 1 week. Freeze for up to 3 months.

ROASTED TOMATO PIZZA SAUCE

Steps:

• Heat the oven to 350 degrees F Heat a large saucepan water, enough to cover the tomatoes and bring just to a boil. Score each tomato with an "X" using a sharp knife. Place the tomatoes into the hot water. When the skins begin to curl up around the "X"es, remove from the pan and allow to cool to the touch. Peel the skins off, cut in halves, and gently squeeze cut side down to remove the seeds. Cut the tomatoi halves into 1/4 inch sliced - it doesnt have to be perfect but don't slice too thinly. On a parchment paper lined baking sheet add the tomato slices, shallot, garlic, herbs, and olive oil and combine. Season with salt and pepper. Form the mixture into a shallow pile - do not spread out - and place the pan on the center rack of the oven. Roast for one hour, stirring about 30 minutes in and keeping in a pile. Remove and allow to cool. Mash the tomato mixture into a lumpy paste. Season with more salt and pepper if needed. Spread evenly over your favorite pizza crust, top however you like - and enjoy!

ROASTED-TOMATO SAUCE

Steps:

• Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
• Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

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.