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roasted tomato pasta sauce

July 22nd, 2009 · 7 Comments

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I stumbled upon this recipe last summer when I had pounds and pounds of cherry tomatoes coming out of my garden that I needed to eat NOW. I made it, tasted it, and nearly wept with joy. I love this recipe so much that I planted 5 extra cherry tomato plants this year just so that I could have an excuse to make it.

I leave town tomorrow for 4 days, meaning hubby is going to be living on fast food and leftovers. I wanted to treat him to something special before I left so that he would still want me to come back home. When I told him this was for dinner, his response was more than enthusiastic. Mission possibly accomplished.

By the way, no need to just use cherry tomatoes. I used mostly red slicing tomatoes tonight and it turned out just fine. And if you want to be a little crazy, throw in tomatoes of different colors! I’m tweaking the original recipe a bit, only because I’m a pansy when it comes to spice. You can decide if you want to add more spice after you’ve served it. Like salt, it’s something that you can always add more of but cannot ever remove.

You’ll think this serves lots by the amount of tomatoes that goes into it. It doesn’t. Four people tops, so if you’re looking to serve it to more¬† people, double it. I’d roast the tomatoes in separate pans if you’re going that route so that they have plenty of room.

roasted tomato pasta sauce
www.foodnetwork.com

2.5 pounds tomatoes, cut into large dice (or halved cherry tomatoes)
1/4 cup olive oil
3 tablespoons chopped garlic
1.5 tablespoons balsamic vinegar
3/4 teaspoon salt
sprinkle of teaspoon red pepper flakes
1/4 teaspoon ground black pepper, or to taste
1/4 cup minced fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound spaghetti
1/2 cup grated Parmesan cheese

Preheat oven to 425.

Chop your tomatoes into bite-sized chunks. Layer the tomatoes on a sheet pan that has sides. Add olive oil, garlic, and balsamic vinegar. Mix well.

Cook for 25 minutes or until tomatoes are bubbly and browning in spot, stirring once or twice.

While tomatoes are cooking, chop your herbs. No need to have exact amounts. If you want a little more basil or a little less of something else, go for it! I personally love LOTS of basil!

Remove tomatoes from oven and add fresh herbs, salt, pepper, and red pepper flakes.

Serve over pasta and top with Parmesan cheese.

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Tags: 60 min or less · vegetarian

7 responses so far ↓

  • 1 Dave Madsen // Jul 30, 2009 at 8:41 pm

    Looks awesome! I wish there was some on my kitchen counter.

  • 2 Jo // Aug 17, 2009 at 12:12 pm

    So, we have a cherry tomato plant (or five) in our “backyard” that has ~ 27 tomatoes on it. Maybe I’ll make this!

  • 3 Steph // Aug 9, 2010 at 11:49 am

    Oh thanks for posting this. I will be needing a way to use up lots of cherry tomatoes very shortly. Do you think it could be canned?

  • 4 paulawong // Aug 9, 2010 at 11:53 am

    Nope! But if you’re looking to can tomatoes, can the Roasted Tomato Soup on this website. That is definitely cannable (use pressure canning, 15 min at 10 lb pressure). This pasta sauce is best fresh, but it is freezable. :)

  • 5 Steph // Aug 9, 2010 at 1:46 pm

    I really need a deep freezer. It’s on the wish list. I went out to the garden and picked all the available tomatoes (not that many) and they are cooking in the oven now. Smells delicious. I’m going to have to go to the store to get more basil though. What I have in my garden is too small and the clerk smashed the stuff I bought on Friday. Boo.

  • 6 Simply Gourmet Photography // Aug 3, 2011 at 4:48 pm

    The spaghetti looks amazing! Good job.

  • 7 Angie@Angiesrecipes // Aug 3, 2011 at 9:20 pm

    I love pasta sauce prepared with roasted tomatoes, so much more flavourful and delicious!

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