Time 2h35m Yield 12 Number Of Ingredients 17 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper. Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet. Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C). Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil. Return baking sheet to the oven and bake for an additional 20 minutes. Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside. Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 12 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.
Time 2h25m Yield 4 servings Number Of Ingredients 25 Steps:
For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.; For the tomatoes: Heat the oven to 500 degrees F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal. On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each “boat” on a platter and eat the squash and sauce right from the skin of the squash.
Yield Makes about 4 1/2 cups Number Of Ingredients 10 Steps:
Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute. Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm sauce. Mix in remaining chopped basil.
Time 1h50m Yield 2 cups Number Of Ingredients 8 Steps:
.Preheat oven to 300 degrees. Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes. Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes. Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.
Yield makes 1 1/2 cups Number Of Ingredients 9 Steps:
Position an oven rack about 4 inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool. Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside. Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to break the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.) Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. Th is sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving. I do not seed chiles, as their extra heat contributes wonderful excitement to foods. However, if you want to lessen the burn, remove both the seeds and the pithy membrane from chiles before using them.
