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Roasted tomato and garlic pasta sauce recipe

Roasted tomato and garlic pasta sauce recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce

Fresh plum tomatoes and garlic are roasted until caramelised to give this pasta sauce a naturally sweet, rich flavour.

3 people made this

IngredientsServes: 2

  • 450g fresh plum tomatoes, halved and seeded
  • 2 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 pinch salt and freshly ground black pepper to taste
  • 10 leaves basil, torn

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with foil.
  2. Place tomato halves skin-side down on the prepared baking tray. Add garlic cloves. Drizzle olive oil over tomatoes and garlic and season with salt and pepper.
  3. Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 220 C / Gas 7. Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelised, about 5 minutes.
  4. Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break up the tomatoes, leaving them a bit chunky. Remove skin on tomatoes, if desired. Serve over freshly cooked pasta.

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Pasta with Tomato and Roasted Garlic Cream Sauce

“Tomatoes and oregano make it Italian, wine and tarragon make it French, Sour cream makes it Russian, lemon and cinnamon make it Greek, Soy sauce makes it Chinese but garlic makes it good.” – How true. I have a big big addiction for roasted garlic. At least, at least something that is good for you surprisingly can taste good too. Garlic tops that list for me.

This is an everyday Cream Sauce pasta recipe that can be put together in under 30 minutes which works for me. You will need the following. Along with other ingredients, Basil finally makes it Italian. Basil gives a nice finishing fresh flavor and taste. So do not skip Basil. This recipe uses very simple everyday pantry ingredients. I used Amul Cream for this recipe.

You will need pureed tomatoes for this recipe. You can use canned tomatoes if you want. I have an easy way to skin and de-seed fresh tomatoes. I just run the tomatoes in the food processor and strain. That’s my easy route to skinned De-seeded tomatoes.

Heat a heavy pan and add a couple of tablespoons of olive oil and set it on a very very very very low heat. Garlic burns fast. So use caution. Add in a whole pod of finely chopped garlic and saute till nice and light brown. It can take up to 3 minutes. We are still working on low flame. The line between brown and burnt garlic is very thin. so your eyes on the pan please….

Once the garlic is brown, add in the chopped onions and saute for a couple of minutes until the onions are soft. Add in the tomato puree. Add the salt and freshly ground pepper. My heart is with pepper and soul still with garlic. Whenever I make tomato based sauce, I add a teaspoon of sugar to cut the acidity. It rounds the taste. That is a little Nonna trick.

Let it simmer on medium flame for 5 minutes. Add in half a cup of cream and combine well. Let it simmer for a couple of minutes more. Add in the pasta and mix well to coat. Remove off heat. Add in the basil and serve hot!


Simple Roasted Tomato Spaghetti Sauce (and Garlic Toast!)

Perfecting a delicious, basic go-to recipe for spaghetti sauce has been on my to-do list for a very long time . Nailing that perfect sauce has required a lot of trial and error. It’s not that making tomato sauce is hard, it really isn’t! But it’s taken me an embarrassingly long time to realize exactly what it was I was looking for: Simplicity.

In the past I often over-seasoned my tomato sauce with too many dried herbs, onion, plenty of different veggies, and sugar. Over the years I've made a lot of sauces that I definitely enjoyed, but I never made one that felt like the one .

After browsing through 'Vegan with A Vengeance' for the millionth time, I read this tip from Isa Chandra Moskowitz:

Pizza sauce is a simple thing, a little garlic, a few herbs. The mistake some home cooks make is overseasoning it with all kinds of Italian spice mixes and whatnot - all it really needs is a subtle hint of herb."

Even though I'm not making pizza sauce, I figured that this logic probably applies to all tomato-based sauces. The tomatoes need to be the star of the show!

This tomato sauce uses a total of 7 ingredients: A variety of fresh tomatoes (grape tomatoes, cherry tomatoes, orange tomatoes, and romas), a hefty splash of olive oil, plenty of garlic, and a little bit of thyme, oregano, and sea salt. The tomatoes are roasted until they’re fragrant, soft and lightly browned. Simmer them with a little vegetable stock before blending them into a light, smooth sauce.

I love serving this sauce on (unrinsed) whole wheat spaghettini noodles, with fresh basil, vegan Parmesan, and of course, plenty of crispy garlic toast.

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Roasted Tomato and Garlic Pasta

I spend a good amount of time in everybody’s way in the produce section at the grocery store. I’m known to stand and stare for a few too many minutes at the piles of gorgeous fresh tomatoes and heaps of garlic heads. I can feel everyone buzzing around me, mostly annoyed, reaching across me for a ripe avocado or an extra full basket of cherry tomatoes. It’s ok and… I’m sorry. It’s just that I’m waiting for the tomatoes to tell me what to do with them. the answer is usually (and most successfully) ROAST! Even in summer. Tomatoes are bossy and they know what they (and I) like. Thank you summer time vines! These tomatoes are gorgeous. Tremendous, really. I slice most in half, large and small, and place them cut side up on a rimmed roasting pan. Cut side up ensures that all the juicy tomato goodness stays in the tomato and doesn’t completely bleed onto the pan. Salt and pepper, generously. Olive oil, generously. Heat, high.

While the oven is ablaze, I wrap whole cloves of garlic, drizzled in olive oil, in parchment paper and roast until butter-soft and spreadable.

Now it’s just time to boil the pasta, pick the fresh basil, and grate the salty cheese!

The making of a good bowl of pasta is mostly instinct. The measurements need not be exact. Add olive oil, roasted tomatoes, even a squeeze of lemon as your taste dictates. Don’t let anyone be the boss of your pasta bowl.


  • 1 (28-oz.) can unsalted whole tomatoes
  • Cooking spray
  • 6 smashed peeled garlic cloves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 3/8 teaspoon kosher salt

Nutritional Information

  • Calories 62
  • Fat 5g
  • Satfat 1g
  • Unsatfat 4g
  • Protein 0g
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 126mg
  • Calcium 3% DV
  • Potassium 4% DV

Reviews ( 11 )

Wonderful recipe. Made it for Christmas presents and supplied home made pasta with it. I believe all the recipes in the original BH&G book this came from were lab tested. I am aware of the restrictions about peppers, note that the peppers in this case have been roasted at 400F before canning so the canning bath is not the only means of preparing. The finished sauce leans on the acidic side, which is a good thing in this case. I packaged my gifts of it with a bit of high quality parm specifically to off set this since well, we all know, no dairy in canning!

I¿ve been making this sauce for 6 years now it¿s my favourite pasta sauce. My husband refuses to eat store bought sauce now

This is still my favorite pasta and pizza sauce to make. It is a great way to use up all the fresh produce we get in the summer . This is a family favorite that I use to bring back the fresh taste of summer to my cooking.

I have made this for family and friends for the past 3 years and they always ask for more. One of my new favorite canning recipes.

I don't know about this sauce. But I water-canned a Hot Salsa with herbs & tomatoes & it worked great.

This is the best sauce ever. Been making it for the past three years! No problems ever you cook it for 50 min.

How long would this be OK for in a sterile glass jar?

I made this exact same recipe last year and didn't have any trouble with it at all. I made a TON of it and I used a water bath! My whole family loved it! I've seen Ball use fresh herbs in their sauces before too so I don't see what the big deal is about that.

Agree, no safe info for canning given. Must be pressure canned using the longest time given for any ingredient. I'm very surprised at BH&G giving out this kind of bad information. I will use the recipe for using at meal time only.


Reviews ( 20 )

Used our garden cherry tomatoes. Nice, easy, simple ingredients. I did add half a chopped onion - pan roasted for 4 minutes, then added the tomatoes for 6 and then the garlic for the last 6. Perfect. Would make again.

9/11 would char crispy black garlic in my oven again. I spent more time running back and forth between smoke detectors than actually cooking. I should not be trusted to do things like this.

This was delicious, pretty on the plate, and full of good flavors. And finally, a CL recipe that uses enough oil, cheese and salt!! We loved everything about this. It was easy to prepare, used readily available ingredients, was versatile, and of course, truly delicious. I used suggestions from other reviewers, both about watching that the garlic didn't burn, and about adding onions to the roasting tomatoes. We thought afterwards that some yellow or orange bell peppers might be a nice addition as well. The only changes I made to the recipe were adding the onions and using basil-infused olive oil (and maybe I cheated a little on the amount of cheese. ) The fresh basil and shaved parmesan added a lot of flavor. We would definitely serve this for casual company and regularly for ourselves, especially when those wonderful cherry tomatoes are in season. Highly recommended.


  • 8 ounces whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, peeled
  • 2 cups cherry tomatoes
  • 1 medium yellow squash, halved and sliced 1/4 inch thick
  • ¾ teaspoon salt
  • 1 cup chopped fresh basil
  • 1 cup pearl-size or mini mozzarella balls (about 4 ounces)
  • ¼ cup finely grated Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.

Add the pasta and reserved cooking water to the pan along with basil and mozzarella toss to combine. Serve topped with Parmesan.


Roasted Tomato and Garlic Spaghetti

This easy pasta recipe is ready and waiting to change your life! Roasted Tomato and Garlic Spaghetti lands on your table in 20 minutes with cherry tomatoes and a luscious-yet-simple sauce the whole family will love.

I am super excited to share this dish with you – a lightning fast weeknight meal that delivers major flavor from simple ingredients – spaghetti, cherry tomatoes, and garlic. The secret to pull this together is an easy emulsified sauce.

Normally, we learn that oil and water don’t mix, right? Unless you throw caution to the wind and rapidly boil them together for several minutes, in which case magic happens. The resulting light sauce delivers the flavor of olive oil in a way that doesn’t merely coat, but clings to the pasta.

In addition to infusing the spaghetti with rich flavor, the sauce enhances the roasted tomatoes and garlic without drowning them, so this dish is a wonderful way to enjoy pasta without feeling heavy or weighed down!

This recipe has been in my back pocket for years, ever since I dog-eared a particularly delicious-looking page in the now-defunct magazine Cooking Light (R.I.P.!). Over time, I’ve adjusted ratios and realized a few efficiencies, like making the sauce in the same pot as the pasta. Less washing up –> always better.

The resulting dish deserves frequent appearances on the dinner table – mine and yours. It’s something the whole family will enjoy!

Roasted Tomato Spaghetti: Ingredients

You’ll just need a few simple ingredients to make this spaghetti, many of which you probably have on hand already:

  • Cherry or grape tomatoes: I sometimes splurge on mini San Marzanos, which are so flavorful, or it’s fun to use an heirloom mix, especially in late summer when they’re plentiful!
  • Garlic: a few cloves, sliced into thin little medallions. No need to mince or finely chop – yay!
  • Spaghetti: obviously! It would also be great with another kind of pasta, so feel free to experiment.
  • Olive oil, salt, and pepper: pantry staples!
  • Bonus: fresh basil and Parmesan cheese. These aren’t strictly necessary but are easy and add a nice finishing touch.

You’ll also need a sheet pan or oven-safe skillet, a big pasta pot, and some tongs for tossing everything together. Nothing more special than that!

Roasted Tomato Spaghetti: How To Make It

This is a meal that feels totally gourmet but is so easy to make, it feels like a little secret. You’ll follow a few basic steps, and be ready to serve in 20 minutes tops:

  1. Crank the oven up to 450 and roast the tomatoes, garlic, and a drizzle of olive oil. If you’re worried about heating up the kitchen, take heart – you’ll only need the oven for about 10 minutes.
  2. While the tomatoes get roasted and wrinkly and gorgeous in the oven, boil water to cook the pasta. Be sure to reserve some of the pasta water before draining – it’s the starchy basis of the magical sauce you’ll make next!
  3. Next, boil a combination of pasta water and more olive oil in the same pan you used for the pasta. Yes – for this recipe, oil and water do mix, and I promise you’ll love the results!
  4. Add cooked pasta, tomatoes, garlic, salt, pepper, basil, and Parm to taste. Toss it all together, grab a fork, and dig in!

What To Serve With Spaghetti

Spaghetti is such a classic and crowd-pleasing dish there’s no need to get fussy with the sides! I love to serve this with a simple side salad or veggie and call it a day. Here are some ideas:

  • A classic Italian Garden Salad: use any lettuce, and whatever combo of extra tomatoes, cucumber, carrots, and bell peppers you have on hand. Throw together your own Italian dressing while you wait for the water to boil!
  • 5-Minute Arugula Parmesan Pine Nut Salad: the flavors go really well with this pasta and it’s also easy to throw the whole salad together in the time it takes water to boil.
  • Balsamic Spinach Salad with Sea Salt: same as above!
  • Spinach Salad with Nectarines and Pecans. : easy to pop in the oven alongside the tomatoes – they’ll take nearly the same amount of time.
  • Of course garlic bread is always a good idea!
  • This is filling as-is, but if you want to add extra protein, it makes a lovely side to chicken breast or a small steak!

If you try making this Roasted Tomato and Garlic Spaghetti or any other recipe on the blog, please rate it and leave a comment below. I love hearing from you, and other readers will benefit from your experience!


Related Video

I loved this sauce. I used one orange bell and one anaheim chili pepper for a tiny bit of heat. Roasted one whole spanish onion and 2 large tomatoes all together with 2 crushed cloves of garlic, 1 sprig of chopped rosemary, dried thyme and Costco's 21 no salt herb spice blend - all tossed with olive oil. Pulsed in the food processor to leave small chunks and then added 1 cup tomato pasta sauce from a jar. cooked slightly on the stovetop for maybe 5 min. to blend the flavors, drizzled a tad more olive oil and maybe 1/2 tsp. of coconut palm sugar to sweeten slightly - skipped the balsamic vinegar but added 2 or 3 tbsps. of sherry. I plan to serve this over a chickpea & nut loaf dish. Who knew roasting the veggies would bring out so much more flavor!

Wow, amazing! Other than the time it takes to roast the veggies, this couldn't have been easier or quicker to make! I made it to accompany the turkey meatloaf recipe. Will definitely be making again to try on other things.

This was so easy and delicious. I am on a special diet that I can't eat salt, or oil. This gave the sauce so much delicious flavor! Adding some basil at the end

I can't stand ketchup, so this recipe gives you a great alternative with the red pepper sauce. I skip the ketchup all together except in the mix. Works out fine. The cremini, or baby portobellos, are key. The mest meatloaf recipe I've ever tried!

This is quick, easy and very delicious.

Outstanding for flavor and versitility! I even have my shortcut method when pressed for time: jarred roasted peppers, Muir Glen organic whole tomatoes sauted garlic, balsamic cream, lemon, and the best olive oil in my pantry. You'll never miss ketchup again!

Made this sauce with the meatloaf and really liked it. As a bonus, everything smells great when you're preparing it. I did make a couple minor modifications, using a couple of onhand vine tomatoes instead of Plum/Roma and using less balsamic. I look forward to trying the sauce with some other dishes, as suggested by other reviewers.

A good base, but I found this sauce to be a touch sharp tasting. I found I needed to add some light miso to round it out (which might sound odd, but it gives a nice body and fuller flavour). I also added some black pepper and fresh rosemary. Certainly worth making and then adjusting as you see fit (which could be not at all!)

I made this with the turkey meatloaf a while ago. I remember the meatloaf being a big flavorless disappointment but the sauce was delish. I am making the sauce tonight to top another recipe. I used regular tomatoes and otherwise followed the recipe.

Wonderful. Followed recipe exactly, unfortunately. I say "unfortunately" because these ingredients don't need to stay in the oven NEARLY as long as indicated. Had I not peeked in to check on them at about 35 minutes, Iɽ have had to start over, so. Careful! Otherwise, soooo good. Freezes well, too.

I fixed this a couple of weeks ago and can't get it out of my mind. It was so delish. I can't even remember what I served with it. The kids loved it also, on bow tie pasta with fresh grated parmasan.

This is an easy and versatile dish. I used the roasted vegetables and mixed it in with a little bit of chicken stock and added spicy italian sausage with penne. It was very good and easy. I also plan to use it to make a cream of roasted tomato and red pepper soup.

This is a great sauce to keep on hand and use instead of sugar laden catsup. It is great with the meatloaf but would be very good with grilled chicken, fish, on sandwiches, etc.

Is it just me, or was anyone else tempted to forget the sauce and just eat the roasted tomatoes and red pepper? I was slightly disappointed with the sauce after having tasted how amazing the veggies came out on their own -- the raw product was better. Then again, I foolishly added 1/2 tsp balsamic vinegar as the recipe said, instead of "to taste." Just a personal preference, but I thought it was a bit much. Others loved the sauce though, and I'm sure I'll make it again.

I found this sauce to be bland. I thought it would add a nice kick as an accompaniment to the turkey meat loaf, but I think it tasted fine without it. The sauce didn't seem to add anything new the the meat loaf.

More dumbing-down by our friends at Gourmet magazine. This is a coulis. I don't think using the proper terminology will turn anybody away, do you?

This sauce is excellent. Goes great with the meatloaf!! I was worried that my tomatoes got burned on the bottom during roasting but when they were blended it was fine. Couldn't find plum tomatoes. Used cherry instead and it was great.

This sauce is *AMAZING*!! The turkey meatloaf didn't really need the sauce (it was great on it's own), so I had lots leftover -- served it over Parmesean Chicken from this site, slathered it on turkey sandwiches, even dipped breadsticks in it! I will definitely make this again and again!

The meat loaf was very tasty, a little dry though. Would cook it in less time. The red pepper sauce was fantastic and would make it again. Everyone seemed to enjoy it. Takes some time to make.

Very tasty, I added fresh thyme to the sauce

It WAS delicious with everything else after the meatloaf was gone. A definite keeper.



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