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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
This is just a brilliant easy toimato sauce which can be adapted a zillion ways to serve with pasta. I had a glut this year and have loads of this in the freezer to remind me of summer.
Suffolk, England, UK
11 people made this
- 1kg tomatoes any kind, preferably a mix of large and small
- 2 red peppers
- 1 red onion
- 4 tablespoons olive oil
- 6 peeled cloves of garlic
- 2 bay leaves
- 2 large sprigs of thyme
- sea salt and black pepper
MethodPrep:15min ›Cook:2hr ›Extra time:15min › Ready in:2hr30min
- Set oven to 150 C / Gas 2.
- Halve large tomatoes, keep others whole. De-seed and quarter peppers. Cut onion into eighths.
- Place all into a large shallow roasing tin and nestle the garlic cloves and herbs anongst them. Pour over olive oil and turn to coat thoroughly. Season to taste with sea salt and black pepper.
- Pop in the oven and roast for 2 hours.
- When done, cool slightly then whizz in a blender/processor. Job done.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Delicious sauce. As I also grow my own tomatoes, I was looking for a recipe that uses "fresh" rather than tinned. This is definitely a keeper.-26 Jul 2013
Cardamom Roasted Tomato Pasta Recipe
Easy roasted tomato pasta recipe with garlic, lemon, and cardamom. Jump to the Cardamom Roasted Tomato Pasta Recipe or read on to see our tips for making it.
Sweet cherry tomatoes, garlic, cardamom pods and lemon zest are roasted in the oven creating a bright and lively sauce for pasta. After roasting the tomatoes split, releasing just enough juice to coat the pasta.
YOU MAY ALSO LIKE: Rigatoni pasta is tossed with a creamy sauce made with goat cheese and sun-dried tomatoes then baked in the oven until bubbly. Jump to the Sun-Dried Tomato and Goat Cheese Rigatoni Pasta Recipe.
Roasted Tomato Sauce (Best Ever) + Video
Can't wait to try it at last! Thanks, girl. Love the blog.
looks yumm .. do visit my space at
Oh I am making this too, so my meatballs will turn out just like yours :)
I just made this. awesome! i reduced the time by 15 minutes for baking it for two hours but that was mainly because the parchment paper was so blackened. then i put on 400 degrees for only 15 because i was afraid of the paper making too much smoke. the tomatoes and sauce turned out amazing. but - it only made a small jar for me. maybe the tomatoes were just smaller. Is there any way to thin it out? i don't know what to use that wouldn't change the flavor. what do you suggest?
I am really happy to hear that you loved it. I use water to thin out sauce, just add a little at a time. Hope that helps.
Thanks for sharing, it sound wonderful Tomato sauce that used oven baked tomatoes !! Tomatoes are cheap in Malaysia, so I will make some but since the onion and garlic will get burn faster as they are much smaller in size, I will strain them out from the oil after microwaved them and sprinkle them with the herbs much later to avoid burn !! Thanks again.
I am writing for a few reasons. firstly, Yaya gave me and Don this website and told us how fun and good the food was to make. I immediately went for the oven baked tomato sauce and what a pleasure and fun to make. I have since made it twice and expounded up the original receip to include things we also like in our sauce. I have eatn it plain on noodles over chicken an dnow am making tonight a pan full of sauce by adding about 1 cup of water to this already awesome recipe. Devine tasting. Leaving no juice on the plate. We love it. I cant wait to try other recipes. Thank you for sharing yours.
Third times a charm for this sauce. I still ad a cup of water and it is amazing. Tonight is a recipe for your chicken and olive recipe. Love cooking your style!
I just read this recipe for the first time. I have only been a member of the site for about 6 months and clicked on this link in todays email from you. What a great recipe. I love to make my own tomato sauce but this one sounds better than anything I have ever done because I never thought of roasting the tomatoes in the oven to make sauce!! I grow my own Roma tomatoes and I use them all the time for sauce, imagine how yummy this will taste with them. Thanks so much for connecting me with this recipe this morning. I love your site and have tried many of your recipes already in the few months I have been a member. Keep up the GREAT work.
this has me craving pasta for dinner!
This doesn't say anything about storage. I'm wonder if anyone has canned it and what is the process after making it? How long is the shelf life?
Hi Diana! Thanks for stopping by. I have not canned this sauce yet. I have froze a lot last winter and defrosted it this summer and it was perfect. Let me know if you can it and how it goes.
I also and a few red peppers quarterd, one onion coarsely chopped. I do not use parchment paper in my roaster. After blending it, I add 1TBSP balsamic vingar per pint, blend give a quick pulse or two. Then I can pint size jars in hot water bath for 35 min. really yummy :)
ps. also I only use 1 TBSP olive oil. when I am cooking chicken, shrimp or whatever protein for my meal I am using olive oil before I add this sauce.
I have a ton of tomatoes, so I'm going to try this tomato sauce :) Thanks for sharing!
Do you need to use Roma tomatoes? I have a garden full of beefsteak, jet star and a few others. What do you think? On canning the sauce. just look in the Ball Canning Book. There are many similar recipes and it will let you know if and for how long to process in a water bath. Just remember that there are some ingredients that need a pressure canner, so just give it a look. If you don't have the Ball Canning Guide just go to their website.
I have only made this recipe with Roma's they really are the perfect sauce tomatoes. Any type of paste tomatoes will work. I have made a sauce with cherry tomatoes before too. I would be interest to see how is turns out. Let us know how it goes!
I just did this with some Romas from my garden plus about half a peck of beefsteaks from the farmstand. It tastes great, but it's on the thin side -- I'm simmering it for a while to let it thicken up.
made this last night and having it tonight. I added chilli to my oil onion and garlic mix and its blooming amazing. thank you so much for this recipe. also making the meatballs to y posted to go with it <3 this site have made many dishes from this blog. thank you
I have a bunch of frozen home grown tomatoes. If I thaw them, do you think they'd work for this if I sliced them up?
That's a good question. I too have a lot of frozen tomatoes. thinking it should work because you end up processing at the end. just a lot more watery in the beginning.
Where is the print button?
At end of recipe, just above FB, Twitter, Pinterest buttons.
How much does one recipe make, large family?
It says it yields 3 cups. She also mentioned that she doubles the recipe when making the sauce. It sounds delicious!. I'm pinning it!!
Do your remove the tomato skin before you put in the food processor?
I never have, but if you have a food mill you can use that to separate the skins. I make it and serve it every year for Christmas and have never had any complaints. I do have a sauce attachment coming for my stand mixer, so next time I make it I will try it and see if it changes the texture or maybe I will like it better. Enjoy and let us know how it goes.,
Doesn't your garlic burn and turn acrid with the long cooking and being chopped finely? I'm wondering if it might not be better adding it halfway through cooking?
You can try that. I have not had any problems. Enjoy and let us know how it goes.
Are you slow roasting for such a long time in order to dry the tomatoes out, (less juice?) or is it strictly for flavor enhancement? I need to do something with the billion (give or take) cherry tomatoes I'm stuck with and I don't know what would happen to them if I roasted them for such a long time.
Slow roasting imparts a deep tomato flavor. I would make this sauce with cherry tomatoes, just watch your cook time. They are much smaller so they will cook faster. Enjoy and let us know how it goes.
I have been roasting cherry tomatoes (particularly, the Sungold variety) with a roughly chopped onion, red bell pepper and some salt. I add about 4 cloves of chopped garlic (not finely chopped either) and a few glugs of olive oil. I cut the cherry tomatoes in half, stir everything up to cover well, fill a 9x13 pan (lined with parchment for easier cleanup) and roast everything at 350 degrees for about an hour or until I see bits and pieces of the tomato mixture starting to turn brown. At that point, I turn off the oven and let the mixture cool. I then use a stick blender to combine everything into a sauce. You can add herbs of your choice at the beginning of the roasting process but I have only added dried rosemary thus far at that stage. Fresh herbs might burn so I use dry and have had no problems. I add fresh basil when I blend it up to add a fresher herb taste, bag the mixture up in freezer bags and freeze. I haven't added thyme before but will keep that in mind this tomato season. The sauce turns out really thick and is delicious enough to eat by the spoonful, herbs or not. It really is that good! I am experimenting in using larger tomatoes this season. So far, I have cut them in half, tried to deseed as much as possible prior to roasting, and cut out the nasty yellow core often seen in larger tomatoes. (This is a great way to use those tomatoes with cracks since you can cut those out during this step!) I roast them flesh side down at 225 degrees for roughly 3 hours, sometimes longer if the tomatoes are very large. I do not add oil or spices since I waterbath the processed tomatoes for multiple uses. Once cooled, it is very easy to remove the skin. I remove whatever remaining seeds I find after this process. (When removing the seeds at any stage, I do this over a strainer and a small bowl to catch the seeds and save the juice and tomato pulp surrounding the seeds. It is very easy to use a spatula to rub the juice/pulp from the seeds, insuring I save the maximum juice/flavor.) You can then add that juice/pulp to the tomatoes before or after blending them up. Roasting the tomatoes in this way saves heating up the kitchen until the point where I begin the waterbath process. Most of the time, the roasted tomatoes (once blended) require very little cooking time, if any, and the sauce is fairly thick, although not as thick as when roasting cherry tomatoes and blending the seeds, skins and pulp. You could skip the deseeding and skinning of the larger tomatoes and use a stick blender, food processor, or tomato mill, if you prefer. This would give you a thicker sauce, for sure! I freeze the roasted cherry tomatoes that have been cooked with olive oil since I don't have a pressure canner. For the larger tomatoes roasted without oil, I waterbath those. You can add spices before processing if you prefer. I do use canning salt to season the sauce before processing. So far, processing the large tomatoes this way has saved me hours sweating in the kitchen when preparing them for canning. For years, I have boiled a pot of water to throw the large tomatoes into to help remove the skin. After boiling pounds of tomatoes this way, I then have to remove the skin and whatever seeds I could and then throw everything into another pot on the stove to cook them down enough to thicken somewhat before canning. Finally, heating up a large pot for the final process of sterilizing the jars and then waterbathing for 45 min to an hour heats my kitchen up to the boiling point. lol! You hardly notice the oven is on at 225 degrees and really don't have to do much for the 3 hours the large tomatoes are cooking. Once roasted, skinned and deseeded (or not), you will find you really don't need to cook it much on the stove because the juices have concentrated from the long, slow cooking. You still have to deal with that darn waterbath at the end of the process but you don't have to be in heatstroke for hours at a time. Hope that helps! I'm still experimenting!
I changed the seasoning slightly (just personal taste) and this was amazing. I think its the best sauce I've ever made. Thank you for the recipe!
So happy you loved it! I make it every Christmas for our family gathering and there is never a drop left.
The Best Ever doesn't describe this sauce. It is better than that! Many years ago when I was young and very poor, I was fortunate enough to visit Italy. This sauce, over homemade spafehtti, tastes exactly like the pasta with tomato sauce I used to eat back then (the only thing I could afford).
We made our first batch with San Marzano's from a local farm and fresh herbs (thyme, sage, marjoram and oregano mainly), onions and garlic from our garden. We then canned it for use this winter.
We are making our second batch today, with homegrown Tomato Juliet (over-sized cherries). I can't wait to see if this batch tastes as divine as the first one!
Thank you so much for sharing.
Depending on how powerful your blender is, it will chop the skins up very fine so it is not bothersome (I actually like the flavor with the skins). You could also push the sauce through a fine mesh strainer after making it too to remove any large pieces of skin. Enjoy!
This is without doubt a fantastic sauce snd will be my go to recipe from now on. I used a box of Roma tomatoes (it's Summer here) and added onions, garlic and fresh herbs from the garden. Might have gone a little overboard with the basil because I love it so much. I put the sauce through my Kitchenaid strainer and put the pellets from the strainer through 3 times. I read to do this somewhere and I did get quite a bit of extra sauce. It's worth making this for the kitchen smells alone!
This weekend, I made this sauce as my first attempt at homemade tomato sauce and we loved it. I served it on radiatore with some grilled pork - the sauce was simply amazing! Very flavorful and delicious. I added a little bit of pasta cooking water to thin it slightly. Thank you for a great recipe that is both yummy and helped me actually use my immersion blender!
How To Make This Creamy Pasta with Roasted Cherry Tomatoes
To start, we take some juicy, ripe cherry tomatoes, slice them in half and toss them in olive oil, salt, pepper and freshly minced garlic.
We roast those tomatoes in the oven for about 20 minutes at 400 degrees.
While the tomatoes are roasting, I boil my Mueller’s Fettuccini Pasta according to the package directions.
While the pasta is cooking, you make the creamy goat cheese sauce at the same time.
This helps to save time and keep this an easy quick 30 minute dinner you can make on a weeknight.
You can make the goat cheese sauce with a dry white wine or chicken broth, either work great.
To season our sauce, we use a little fresh sautéed garlic and herbed goat cheese that already has great seasonings in it.
Then we simply add salt and pepper and whisk until the sauce is nice and smooth.
This homemade pasta sauce is very quick to make and as soon as it’s done simmering, we toss in our fettuccine until it’s well coated.
Finally, we top our creamy goat cheese pasta with the oven roasted garlic cherry tomatoes while they are still hot from the oven.
To bring it all together, we sprinkle on some fragrant fresh basil for an easy gourmet dinner.
It looks incredibly impressive, and tastes divine, but is a surprisingly simple recipe to make.
Your guests will have no clue it only took you 30 minutes to whip this dish up!
- 3 pounds tomatoes (beefsteak or plum)
- 1 medium onion, halved and sliced 1/4 inch thick
- 2 carrots, sliced into 1/4-inch rounds
- 4 cloves garlic, peeled
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half transfer to one large (or two smaller) rimmed baking sheet add onion, carrots, garlic, and thyme.
Toss tomato mixture with oil season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
Using tongs or your fingers, peel off tomato skins discard. Transfer mixture (including juices) to a blender pulse several times, until chunky. Let cool completely transfer to an airtight container.
Easy Roasted Tomato Bucatini
A photo may say 1,000 words, but these recipes are so easy, they don&rsquot need nearly as much explanation. Every Monday for the next few weeks, we'll share a recipe Made from Sketch (sorry, had to). If you make it, tag us @purewowrecipes!
We don&rsquot know about you, but all we want to do right now is dive face-first into a giant bowl of saucy pasta. But we also don&rsquot have the energy to make a gourmet meal every single night. That&rsquos where this easy roasted tomato bucatini comes in: It tastes like you spent all day in the kitchen, but really requires less than and hour and fewer than ten ingredients (including salt and pepper).
What&rsquos the key to maximum deliciousness? The sauce gets roasted in the oven to concentrate its rich tomato flavor, with a small addition of butter for richness. The fish sauce is totally optional, but it adds just enough umami to keep you coming back for more. (In fact, you might want to make a double batch.)
1 tablespoon extra-virgin olive oil
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper, to taste
1 teaspoon fish sauce (optional)
6 tablespoons unsalted butter, cubed
16 ounces bucatini (or other long pasta)
Grated Parmesan cheese and flaky salt, for serving (optional)
1. Preheat the oven to 375°F. In a 3- to 4-quart oven-safe Dutch oven or oven-safe skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and cook, stirring occasionally until gently simmering, about 3 minutes. Season to taste with salt and pepper, then remove from the heat and add the fish sauce, if using, stirring to combine. Dot with the butter, then transfer to the oven and roast until concentrated and thick, 40 to 45 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Reserve ½ cup of the cooking liquid, then drain the pasta in a colander.
3. Return the sauce to medium heat (use potholders the Dutch oven will be very hot!) and add the pasta to the sauce. Cook, tossing vigorously and adding pasta water ¼ cup at a time to coat the pasta and emulsify the sauce. (You might not need the full cup.) To serve, divide the pasta among four bowls and top with Parmesan and flaky salt, if desired.
Note: The pasta sauce can be made up to three days ahead, stored in an airtight container in the refrigerator.
Roasted Tomato Sauce and Pasta
Ingredients US Metric
- For the roasted tomato sauce
- 1 tablespoon medium-fruity extra-virgin olive oil
- 1 pound large cherry or grape tomatoes, halved lengthwise
- 2 cloves garlic, finely chopped
- 1 level teaspoon salt
- 1 level teaspoon dried oregano (optional)
- 1 level teaspoon red pepper flakes (optional)
- For the pasta
- 3/4 to 1 pound pasta, whether spaghetti or linguine or whatever
- 3 tablespoons kosher salt
- 5 tablespoons extra-virgin olive oil, or less to taste
- 6 heaping tablespoons grated Pecorino Romano, Caciocavallo, or Parmigiano-Reggiano
Preheat the oven to 350°F (175°C).
Coat a large oven-to-table dish (such as a 9-by-13-inch baking dish) with 1 tablespoon oil. Place the tomatoes in the dish, cut side up and quite close together, in a single layer. Sprinkle with the chopped garlic, salt, and, if using, the oregano and red pepper flakes. Bake the tomatoes until they’re quite soft, at least 30 minutes. They should be starting to color around the edges, but don’t let them brown. If you like your tomatoes rather shriveled, figure at least 35 to 40 minutes. Turn off the oven and keep the tomatoes warm until the pasta is ready (You can let the tomatoes cool to room temperature and reheat the tomatoes gently in a low oven while the pasta is cooking.)
Bring a large pot of water to a boil. Add the salt and then add the pasta and cook, stirring occasionally, until al dente, probably 8 to 9 minutes.
Drain the pasta and transfer it to the still-warm baking dish with the tomatoes. (If the baking dish won’t hold all the pasta, transfer the tomatoes to a serving bowl warmed with hot running water or even a ladleful of the pasta cooking water, and then add the pasta to the bowl.) Gently but thoroughly toss the tomatoes and the pasta, crushing the tomatoes as you mix them with the pasta. Mix in the remaining oil and cheese and toss again. Serve immediately.
Recipe Testers' Reviews
Jo Ann Brown
I am in love! Ladies and gents, file this roasted tomato sauce with pasta under Weeknight Winner® because it is crazy easy and crazy awesome.
There was some mighty fine fresh egg pappardelle at my market, so that was the pasta that had the great honor to accompany these little roasted ruby jewels. I tossed everything in the roasting pan without overflow. I highly recommend tossing the pasta in the roasting pan if you can, even if you have to do it in 2 batches. You'll be getting all the prized bits and the deliciously seasoned oil clinging to the dish.
Please note, I did not use 5 tablespoons of olive oil to dress. I started with 2 and stopped there. You should, too, and add more based on the cut of pasta you've chosen (surface area to cover). Lastly, go for the sharper cheese like Pecorino or Locatelli Romano, and make sure it's grated into dust, not shredded. I will secretly tell you I went back for thirds, but I will justify the action by saying the second helping wasn't really a full helping at all. (Shhh!)
A few testing notes: Halve the tomatoes lengthwise so each of the halves gets a part of the tiny stem and core. I used dried oregano only and the full amount of red pepper flakes. I chose an 8-by-11 inch glass baking dish to roast the tomatoes.
I have great appreciation for a meal that can be prepared quickly on a busy weeknight but that also incorporates fresh ingredients. This roasted tomato sauce and pasta dish really fits the bill. Everybody loved it. There was plenty of flavor in the dish—so much so that no one mentioned the absence of a protein. It was fantastic.
Using the smaller grape tomatoes made it interesting to place the tomatoes in the dish cut side up, but I placed them in the dish snugly to keep them from falling over. The tomatoes filled most of the dish. When the pasta was ready, I drained it and transferred it to the baking dish with the tomatoes. Everything fit into the dish. It was a full dish and took some care to gently crush the tomatoes while tossing the pasta, but it made for a lovely presentation.
Kate H. Knapp
I now have a reason to go meatless on Mondays—and every other day of the week. This roasted tomato sauce and pasta was such an easy and delightful pasta dish.
I love the technique of roasting the tomatoes first and then just adding the pasta right to the dish. The Pecorino and olive oil add layers of flavor, while the roasted tomatoes gives the dish a well-rounded sweetness.
I followed the recipe exactly, using the dried oregano, cheese, red pepper flakes, and olive oil. I loved it. I want to play with the recipe to see how far I can take it, but not because it wasn't delicious from the start. I could see this working with fresh basil, balsamic vinegar, fresh mozzarella, and so much more.
I used angel hair pasta, and loved the texture of the long noodles with the roasted tomatoes. I used a 9-by-11-inch casserole dish and still couldn't quite fit all the tomatoes in a single layer. This size was perfect to add the pasta directly to the dish (I'm pro doing less dishes!). This has become a weeknight staple when we're too tired to cook a big meal. It's fast, simple, and oh so filling. Definitely a keeper.
This roasted tomato sauce and pasta is an easy weeknight dish for you! You can pop the tomatoes in the oven and let them roast while you boil your water and cook your pasta.
The roasting concentrates the flavors and makes even a store-bought cherry tomato taste pretty darn good. But if it's summer and you have tomatoes in your back yard, more power to you. And because this recipe uses cherry tomatoes, which tend to be pretty sweet and flavorful even if you have to buy them in the supermarket, this dish can be a way to break out of winter doldrums and have a taste of summer in the middle of cold season.
The quantity of tomatoes here for the full amount of pasta called for will give a very lightly sauced pasta. If you prefer a higher ratio of sauce to pasta, scale up the tomatoes.
I'm really learning to love easy pasta dishes. The house smelled amazing with the garlic and herbs. Would definitely make this again. Great option for Meatless Mondays!
I didn't have spaghetti on hand and had to use mini penne instead. I liked the flavors of the roasted tomato sauce but felt that the proportion of tomatoes to pasta was just a little off (a tad too much pasta). I think spaghetti or linguine noodles would have served all that baked goodness much better than the penne I used.
I found this roasted tomato sauce and pasta to be very simple to prepare, a delicious weeknight meal, and a change of pace from the usual. Roasting the tomatoes was new to me but seems to make the dish shine.
Putting this together is a snap–just the cook pasta until al dente, mix, and serve. I used a large serving bowl and put a colander in it for draining the pasta so the hot water warmed the dish. Then I put a little over half the tomatoes in the dish and crushed them a little with a fork, then tossed in the pasta, olive oil, and cheese, and then the rest of the tomatoes.
I didn't have fresh cherry tomatoes available, so I had to use store-bought Cherubs salad tomatoes, which are large grape tomatoes.They worked well. The package was 2 pounds, so I just did them all as directed, using a 9-by-13-inch baking dish for the tomatoes, which I coated with olive oil and sprinkled with garlic, oregano, salt, and red pepper.
As my prime taster—read "wife"—is gluten intolerant, I used a GF zitti pasta by Barilla. It's by far the best GF pasta I have come across.
Overall, this recipe works very well as written and results in a very light dish that would lend itself well to those hot summer nights when fresh tomatoes are in abundance. It has a tomato-y sweetness that I found delightful and the use of Pecorino Romano cheese added an extra dimension. I did feel that there was a little something missing, and I found it in the leftovers. The rest of the pasta went in fridge for another meal that was the spaghetti with the addition of some chopped kalamata olives that took it over the top. It may be a nice addition to this recipe.
Will definitely be making this again.
I greatly enjoyed this roasted tomato sauce and pasta dish! I loved that it displayed such simplicity of ingredients yet achieved such complex flavors.
I served the sauce with thin spaghetti. I chose not to use the entire pound of pasta as it seemed like too much compared to the amount of sauce and I wanted the flavor of the sauce to really shine. I also added chopped fresh basil just before serving and it was a lovely addition. This is the perfect dish to enjoy on a warm summer evening with a nice crisp white wine. I look forward to making this again!
You’re pressed for time but want to make dinner that looks like you put a little more effort than making grilled cheese sandwiches. I tried this roasted tomato sauce on one of those evenings and it was just the thing to make. It couldn’t have been easier to get dinner ready and, to be honest, I doubt I’ll measure any of the ingredients next time. (I figure Calabrian home cooks probably do it the taste-as-you-go style.)
Roasting made my out-of-season tomatoes taste better and they benefited from having Pecorino and chili flakes as sidekicks. But if you have gloriously flavorful tomatoes that don’t need as much enhancement, just go easy on the cheese and chili pepper. And do make sure you bake your tomatoes in a baking dish large enough to accommodate the cooked pasta to avoid having to get out (and dirty) another bowl.
This roasted tomato sauce and pasta was simple, zesty, and irresistible! The roasted tomatoes produced a sweet and jammy sauce for the spaghetti. This pasta was full of flavor and will definitely be one I'll do again!
Next time, I would roast 1 1/2 pounds grape tomatoes, as we wanted a bite of tomato with each forkful and didn't think 1 pound was enough. I used spaghetti and it served 4 hungry people. I used Parmigiano-Reggiano to finish the dish. The red pepper flakes could've been a little more added to the dish for more spiciness or have it on the table.
To save a step, I roasted the tomatoes in a large ovenproof skillet and tossed the drained pasta on top with a little pasta water.
Elsa M. Jacobson
This roasted tomato sauce is one-dish meal that’s comforting, easy, and attractive—bringing a little Italy to this summer!
I used an assortment of cherry and grape tomatoes, both red and yellow, but all definitely of the winter—that is, out of season—variety. When I saw the mixed packages at the store, I thought the variety of colors would be attractive. I skipped the optional oregano.
I was wondering about how substantial the dish would be, and opted for whole wheat rotini. I roasted the tomatoes in a 9-by-13-inch glass baking dish for a full hour before they were at the perfect starting-to-color-around-the-edges stage. Then I finished cooking the pasta. I added the drained pasta to the tomato roasting dish, which was large enough to accommodate the pasta along with the tomatoes. The tomatoes crushed easily as I tossed them together with the pasta, remaining oil, and cheese. I served the pasta right out of the baking dish, so there was minimal cleanup after dinner. There was additional cheese available and more red pepper flakes.
I really like finding a recipe that lets out-of-season produce shine, and appreciate the lovely simplicity of this uncomplicated dish.
Delicious! I made the roasted tomato sauce as written and it was a satisfying, simple, spicy dinner.
When I came home from the market I discovered that I only had half the amount of tomatoes so I made half a recipe, using 1/2 pound whole wheat linguini as the pasta. The nuttiness of the pasta complemented the sauce quite nicely. When I make this again, I might use some of the extra olive oil when roasting the tomatoes and try penne or another shorter pasta. I also saved some of the pasta water to add to the sauce.
Elizabeth and Lena Alvarez
When we begin a wonderful meal with a new recipe to try, there is sometimes a quiet moment when everyone is just experiencing something that is new and very good. This roasted tomato sauce and pasta recipe works exactly as described and is simply "wonder-land-i-ful" (as a young person we know says).
I have three words for the recipe: simple, beautiful, and delicious. Such simple ingredients, wonderful color, and the spices are perfect.
It took just a few minutes to slice the cherry tomatoes in half, add the herbs, and pop them in the oven. Oh, and the smell was SO wonderful while they were baking. I tossed the roasted gems with some angle hair pasta and Parmigiano-Reggiano and served. Everyone loved.
A teaspoon of red pepper flakes was too hot for some of my testers. I remade another batch with 1/2 teaspoon red pepper flakes. That amount provided a nice light heat that all enjoyed. I used red grape and yellow cherry tomatoes for nice contrasting colors. I'd like to try serving this over spaghetti squash next time.
This roasted tomato sauce is an easy, weeknight meal and is a good thing to make when fresh tomatoes aren't in season. I used mixed cherry tomatoes. All the beautiful colors and shapes added beauty to the dish.
This is simple to prepare and really highlights the flavor of the tomatoes. Perfect for a weeknight meal. Put the tomatoes in the oven while you have a glass of wine and heat the water for the pasta.
This roasted tomato sauce was easy to make and the flavor was good.
This made a lot. I used cherry tomatoes and fresh basil as opposed to red pepper flakes. And I used the full amount of pasta. Because the quantity of tomatoes is so large and the quantity of pasta is even larger, you would have to use a very large dish to start. It would be easier to cook the tomatoes on a sheet pan and cook the pasta separately to combine later.
I would use a lot less pasta because I loved the flavor of the tomatoes and would like a bigger tomato to pasta ratio. Also, it would be nice to add both basil and pepper flakes or maybe add lemon zest with the fresh basil.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Delicious with our garden tomatoes! I used fresh thyme instead of dried oregano, and I never used chopped garlic–I find it very harsh and overwhelming. I just smash the cloves with the blade of a knife and throw them in. They soften and caramelize and you can smoosh them into the sauce after it’s cooked. I used a pound of tomatoes, but far less pasta. Maybe 4-5 ounces. That was the right amount and served two people amply with an extra serving for lunch the next day.
It sounds amazing, Suzanne, and I especially love the tip about the caramelized garlic in the sauce. Thanks so much for sharing with us.
How to Make Tomato Sauce from Cherry Tomatoes
Here’s a quick summary of this recipe but, the full printable recipe card is below.
- Roast the tomatoes and garlic with EVOO in the oven.
- Put them in a blender.
- Add basil, salt, pepper, cream.
How easy is that? Check out the additions and substitutions below in case you’re feeling ambitious or if you just don’t have an ingredient. You can still make a tasty sauce. I’m all about improvising and you can discover recipes that are keepers that way.
Pasta With End Of Harvest Roasted Green Tomato Sauce
Summer has now come and gone, and I am sad to say that after a great start at the beginning of the season, our vegetable garden dwindled down to nothing after getting too much rain. It seems that just a month ago I was complaining about having too many ripe, red tomatoes in my kitchen, and then one day they simply stopped ripening, and our tomato harvest was over. When we went in to pull the last of the tomato plants, I found myself with a bowl full of oddly shaped, different sized green and slightly green tomatoes. Since these tomatoes were not large enough to slice, bread and fry, I had to find another purpose for them. I have made green tomato pasta sauce in the past, so I decided to do so again, but this time I planned on roasting my tomatoes in the oven.
This sauce is a very simple one to make as it involves using leftover garden tomatoes, olive oil, an onion and garlic, all thrown together in a pot. You then allow the oven to do all the work for you, roasting the ingredients and melding the flavors to create a delicious, unique tasting sauce that has just a little tang to it. You can mix in some ripe red tomatoes if you want to mellow the flavor, or simply use all green ones. This sauce is seasoned simply with salt, pepper, chili flakes, and fresh basil which allows the tomato flavor to shine. If you find your sauce a little too sour, you can add a tablespoon or two of sugar, but I found I like this sauce just the way it was. I served my sauce on whole grain penne pasta (we prefer the Benedetto Cavalieri brand), but this sauce would work on just about any pasta type. If you wanted to, you could blend the sauce once it has been cooked to create a smoother texture, but I prefer a chunkier texture myself.
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