Print

Simple Slow-Roasted Cherry Tomato Pasta Sauce Recipe

slow-roasted cherry tomato pasta sauce - featured image
Print Recipe

This slow-roasted cherry tomato pasta sauce is incredibly easy, using simple ingredients and letting the oven do all the work. It transforms humble cherry tomatoes into a sweet, savory, and intensely flavorful sauce that’s perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 pounds cherry tomatoes (about 4 cups)
  • 6 cloves garlic, smashed
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 sprigs fresh basil
  • 1 sprig fresh oregano (or 1/2 teaspoon dried)
  • 1 tablespoon balsamic vinegar (optional)
  • Pinch of red pepper flakes (optional)
  • 1 pound pasta (such as pappardelle, rigatoni, or fettuccine)
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse and pat dry the cherry tomatoes. Spread them in a single layer on the prepared baking sheet.
  3. Smash the garlic cloves and scatter them among the tomatoes. Drizzle with olive oil, then sprinkle with salt, pepper, and dried oregano (if using). Toss gently to coat evenly.
  4. Roast for 1 hour, stirring gently after 30 minutes. The tomatoes should be wrinkled, soft, and starting to caramelize. If not, roast for an additional 10-15 minutes.
  5. If using fresh basil and oregano, add the sprigs during the last 15 minutes of roasting.
  6. Remove the pan from the oven and let cool for about 5 minutes. Remove the herb sprigs.
  7. Cook the pasta in a large pot of generously salted water until al dente. Reserve about 1 cup of pasta water before draining.
  8. Transfer the roasted tomatoes and all their juices to a large skillet or the pasta pot. For a smoother sauce, use an immersion blender to blend to desired consistency. Add about 1/4 cup of reserved pasta water and stir to combine.
  9. Add the drained pasta to the sauce and toss well. If the sauce is too thick, add more pasta water a tablespoon at a time. Taste and adjust seasoning. Serve immediately, topped with freshly grated Parmesan and fresh basil leaves.

Notes

Don’t rush the roasting—low heat is key for deep flavor. Use a rimmed baking sheet to catch juices. Always reserve pasta water to help the sauce cling to the pasta. Smash garlic cloves instead of chopping to prevent burning. This sauce freezes well for up to 3 months.

Nutrition

Keywords: slow-roasted cherry tomato pasta sauce, easy pasta sauce, cherry tomato sauce, roasted tomato sauce, simple pasta sauce, vegetarian pasta sauce, gluten-free pasta sauce

Find it online: https://dahliadishes.com/simple-slow-roasted-cherry-tomato-pasta-sauce-recipe/