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Roasted Tomato Sauce Pasta Recipe

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4.3 from 85 reviews

This delicious roasted tomato sauce pasta features sweet, caramelized tomatoes and roasted garlic blended into a smooth, flavorful sauce. Baked at high heat, the tomatoes develop a rich depth perfect for pairing with your favorite pasta. Garnished with optional toppings like toasted breadcrumbs, pine nuts, or fresh herbs, this easy recipe is a perfect weeknight meal bursting with vibrant flavors.

Ingredients

Base Ingredients

  • 1 kg / 34 oz small tomatoes (cherry tomatoes or small-medium pink tomatoes)
  • 8 cloves garlic (unpeeled, crushed with knife side)
  • 45 ml / 3 tbsp olive oil
  • 1½ tsp dried oregano
  • Salt and pepper, to taste
  • Pinch of chili flakes (optional)
  • Pinch of sugar (optional)
  • 1 sprig fresh basil (optional, plus extra for garnish)
  • 300 g / 10½ oz favorite pasta (gluten-free if needed, smooth shapes like linguine, spaghetti, or penne recommended)

Optional Extras for Garnish

  • 2 tbsp toasted coarse breadcrumbs
  • 2 tbsp pine nuts or almonds, toasted
  • 2 tbsp capers or sliced olives
  • Almond ricotta or vegan ricotta
  • Fresh herbs such as basil or parsley

Instructions

  1. Preheat Oven: Heat your oven to 220° C / 425° F to prepare for roasting the tomatoes and garlic.
  2. Prepare Tomatoes and Garlic: Cut tomatoes in half and place them in a large baking dish. Add the unpeeled garlic cloves crushed with the side of a knife. Drizzle olive oil over and sprinkle with dried oregano, salt, pepper, and chili flakes if using. Optionally, add a pinch of sugar and a sprig of basil to enhance sweetness and aroma.
  3. Bake the Tomatoes: Roast in the oven for 25-30 minutes, stirring once halfway through to ensure even cooking. The tomatoes should become soft, juicy, and lightly charred in spots.
  4. Cook Pasta: While tomatoes roast, cook your pasta in boiling salted water until just short of al dente. Drain and set aside.
  5. Blend the Sauce: Remove basil sprigs from the roasted tomatoes and place the tomatoes and their juices into a blender. Squeeze the roasted garlic out of its skins and add to the blender. Pulse and blend until mostly smooth, leaving some tomato chunks if preferred.
  6. Heat Sauce and Combine: Transfer the blended sauce to a pan and warm gently over low heat. Adjust seasoning with salt, pepper, or chili flakes as needed. Toss in the cooked pasta until well coated with the sauce.
  7. Serve and Garnish: Divide pasta among four plates and garnish with your choice of toasted breadcrumbs, almond ricotta or vegan ricotta, toasted pine nuts, capers, olives, and fresh herbs like parsley or basil.

Notes

  • Small tomatoes are preferred because they are sweeter and less watery, providing a richer sauce.
  • Tomato varieties like cherry tomatoes and small-medium British pink tomatoes work best.
  • Smooth-shaped pasta such as linguine, spaghetti, or penne allow the sauce to cling nicely.
  • Adjust chili and sugar according to your taste and how sweet your tomatoes are.
  • Optional toppings can add texture and elevate the flavor experience.

Find it online: https://deliciousyum.com/roasted-tomato-sauce-pasta-recipe/