Time 35m Yield 2 cups, 4 serving(s) Number Of Ingredients 7 Steps:
heat oil over medium heat. add garlic and cook until golden brown.3-5 mins. remove garlic and reserve. add tomatoes, honey, salt and chilli flakes. cook on medium 20 mins. blend sauce until smooth. add reserved garlic and blend until smooth. serve with french or italian bread, toasted ravioli, fried zucchini or use your imagination. Mangia.
Time 2h25m Yield 1 1/4 cups Number Of Ingredients 10 Steps:
Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes. Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.
Time 2h15m Yield 1 1/4 cups Number Of Ingredients 8 Steps:
Preheat the oven to 275 degrees F. Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes. Shake oil mixture well and divide between dipping dishes.
Time 1h Yield 1 1/2 cups Number Of Ingredients 12 Steps:
Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat. Stir frequently until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat about 1 minute. Add tomatoes with juice and brown sugar. Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes. Cool slightly. Puree sauce in blender or food processor until smooth. Be careful when blending hot liquids. Serve at room temp or slightly warmer.
Time 20m Yield 6 Number Of Ingredients 7 Steps:
Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
