Can I use canned tomatoes instead of fresh?

While fresh tomatoes give the best flavor, you can absolutely use good-quality canned tomatoes. Drain them well and roast for about 20 minutes instead of 30. The result won't be quite as sweet, but it's still delicious.

What if I don't have a blender?

No problem! You can mash the roasted tomatoes with a fork or potato masher for a chunkier sauce. Some people actually prefer this rustic texture.

Can I make this sauce spicier?

Absolutely! Add more chili flakes, include a sliced jalapeño with the tomatoes, or finish with a drizzle of your favorite hot sauce. Start small and adjust to your family's heat tolerance.

How do I know when the tomatoes are done roasting?

Look for tomatoes that are soft, slightly shriveled, and have some beautiful caramelized edges . They should release their juices and smell incredibly fragrant.

What's the best pasta shape for this sauce?

I love shapes with ridges or tubes that catch the sauce - think rigatoni, penne, or fusilli. But honestly, any pasta you have on hand will work beautifully.

Roasted Tomato Sauce Pasta Recipe

Name: Roasted tomato sauce pasta recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg / 34 oz small tomatoes; 8 cloves of garlic; 45 ml / 3 tbsp olive oil; 1½ tsp dried oregano; salt and pepper, to taste; pinch of chilli, adjust to taste (optional); pinch of sugar (optional); a sprig of basil (optional); 300 g / 10½ oz favourite pasta (GF if needed); 2 tbsp toasted coarse breadcrumbs; 2 tbsp pine nuts (or almonds), toasted; 2 tbsp capers or sliced olives; almond ricotta; fresh herbs, basil or parsley

Description

This Roasted Tomato Sauce Pasta is a vibrant, flavorful dish with sweet, oven-roasted tomatoes blended into a rich sauce. Tossed with your favorite pasta and topped with crunchy breadcrumbs, nuts, and fresh herbs, it’s a perfect weeknight meal!

Ingredients

Scale

1 kg / 34 oz small tomatoes
8 cloves of garlic
45 ml / 3 tbsp olive oil
1½ tsp dried oregano
salt and pepper, to taste
pinch of chilli, adjust to taste (optional)
pinch of sugar (optional)
a sprig of basil (optional)
300 g / 10½ oz favourite pasta (GF if needed)
2 tbsp toasted coarse breadcrumbs
2 tbsp pine nuts (or almonds), toasted
2 tbsp capers or sliced olives
almond ricotta
fresh herbs, basil or parsley

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Instructions

Heat up the oven to 220° C / 425° F.
Cut your tomatoes into halves and put them in a large baking dish together with unpeeled, crushed with the side of a knife garlic cloves. Stir olive oil through, season with oregano, salt, pepper, chilli (if using) and a little bit of sugar if your tomatoes lack sweetness. You can also throw in a sprig or two of fresh basil if you have some.
Bake for 25-30 minutes, giving the tomatoes a good stir halfway through the cooking time.
While the sauce is in the oven, cook your pasta just short of al dente.
Once tomatoes are soft, juicy and lightly charred in places, place the tomatoes and their juices into a blender (discard wilted basil). Squeeze garlic cloves out of their skins and add them in. Blend until smooth although you may want to keep a few of the tomatoes whole, like I did.
Transfer to a pan to heat it up gently, adjust the seasoning if needed and toss cooked pasta in the sauce.
Divide between four plates, garnish with your choice of toppings. I used toasted breadcrumbs, vegan ricotta and parsley.

Notes

For a gluten-free option, use your favorite gluten-free pasta. Adjust the chilli to your spice preference, and feel free to experiment with toppings like capers or olives for a briny twist.

Nutrition

Serving Size: 4
Calories: 468.45 kcal
Sugar: 8.58 g
Sodium: 337.05 mg
Fat: 15.45 g
Carbohydrates: 70.76 g
Fiber: 6.06 g
Protein: 13.43 g