Roasted tomato sauce pasta
Equipment
- Large baking dish (1)
- Knife (1)
- Blender (1)
- Large pot for pasta (1)
- Pan for sauce (1)
- Stirring spoon (1)
Ingredients
- 1 kg small tomatoes cherry or mixed small varieties
- 8 cloves garlic unpeeled
- 45 ml olive oil 3 tbsp
- 1½ tsp dried oregano
- Salt and black pepper to taste
- Pinch of chili flakes optional
- Pinch of sugar optional
- 1 sprig fresh basil optional
- 300 g pasta of choice GF if needed
Optional Extras:
- 2 tbsp toasted coarse breadcrumbs
- 2 tbsp toasted pine nuts or almonds
- 2 tbsp capers or sliced olives
- Almond or vegan ricotta
- Fresh herbs: basil or parsley for garnish
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 220°C / 425°F to ensure it’s hot enough to roast the tomatoes evenly. While the oven heats, take a large baking dish and make sure it’s clean and dry. This will be the vessel where your tomatoes and garlic will slowly caramelize and develop their natural sweetness.
- Halve the Tomatoes: Wash your tomatoes thoroughly under cold running water. Using a sharp knife, slice each tomato in half.Small tomatoes, like cherry or baby plum varieties, work best because they are naturally sweet and less watery. Place the halved tomatoes into your prepared baking dish, arranging them cut-side up to maximize caramelization.
- Prepare the Garlic: Take 8 cloves of garlic and crush each clove gently with the side of a knife, leaving the skin on. The skins will help the garlic roast gently, mellowing its flavor and keeping it sweet rather than bitter. Scatter the crushed garlic among the tomatoes in the dish.
- Add Olive Oil and Seasoning: Drizzle 45 ml (3 tbsp) of olive oil evenly over the tomatoes and garlic. Sprinkle 1½ tsp dried oregano, salt, and black pepper to taste. If you like a hint of heat, add a pinch of chili flakes. For tomatoes that are not very sweet, add a small pinch of sugar to enhance their natural flavor. Toss everything lightly with a spoon or your hands until each tomato half is coated in oil and seasoning.
- Add Optional Fresh Herbs: If you have fresh basil, tuck a sprig or two among the tomatoes for an aromatic layer of flavor. The basil will roast with the tomatoes, infusing the dish with a subtle herbal fragrance.
- Roast the Tomatoes: Place the baking dish in the preheated oven and roast for 25-30 minutes. About halfway through cooking, take a spoon and gently stir the tomatoes and garlic to ensure even roasting. You want the tomatoes to become soft, slightly caramelized, and a little charred on the edges while the garlic cloves soften completely.
- Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a rolling boil. Add your 300 g of pasta and cook just short of al dente (about 1-2 minutes less than the package suggests), as the pasta will finish cooking when combined with the sauce. Reserve a small cup of pasta water in case the sauce needs loosening later. Drain the pasta and set aside.
- Blend the Roasted Tomatoes: Once the tomatoes are roasted, carefully remove the baking dish from the oven. Let it cool slightly. Remove any wilted basil leaves and squeeze the garlic cloves out of their skins, discarding the skins. Transfer the roasted tomatoes and garlic into a blender. Blend until smooth, but leave a few chunks if you prefer some texture in your sauce.
- Heat the Sauce and Adjust Seasoning: Pour the blended tomato mixture into a saucepan and heat gently over medium-low heat. Taste the sauce and adjust seasoning as needed with additional salt, pepper, or chili flakes. If the sauce feels too thick, add a splash of reserved pasta water to reach your desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta directly into the pan with the sauce. Toss thoroughly with a spoon or tongs so that every strand or piece is coated evenly. Allow the pasta to absorb the flavors of the sauce for 1-2 minutes over gentle heat.
- Serve and Garnish: Divide the pasta evenly among four plates. Sprinkle optional toppings over the top: toasted breadcrumbs, toasted pine nuts or almonds, capers or olives, vegan ricotta, and fresh herbs like basil or parsley. The combination of crunchy, creamy, and fresh elements adds both texture and visual appeal.
- Enjoy Your Dish: Serve immediately while warm, paired with a crisp salad or garlic bread if desired. This roasted tomato pasta makes for a wholesome, fiber-rich, protein-boosted, and heart-healthy meal that’s simple enough for weeknight dinners yet elegant enough for casual entertaining.
Notes
- Small tomatoes, such as cherry or plum varieties, work best as they are naturally sweeter and less watery than larger tomatoes.
- Crushing garlic with the skin on allows it to roast gently, producing a sweet, mellow flavor rather than bitterness.
- Smooth pasta shapes like spaghetti, linguine, or penne hold the sauce well, but feel free to use your favorite type.
- Optional extras like toasted breadcrumbs, pine nuts, or vegan ricotta add texture, protein, and richness to the dish.
- Adjust chili flakes and sugar according to your taste and the natural sweetness of the tomatoes.
