Why You’ll Love Roasted Tomato Sauce Pasta Recipe

This recipe is wonderfully easy and delivers big on taste. By roasting the tomatoes and garlic, you unlock deep, sweet and umami-rich flavours with minimal effort. It’s perfect for a weeknight when you want something comforting but not heavy. The method means you’re not standing at the stove stirring a pot for ages — you roast, blend, and toss, and you’re done. You’ll love how simple ingredients turn into something impressive and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Small tomatoes (halved)

• Garlic cloves (unpeeled, crushed)

• Olive oil

• Dried oregano

• Salt and pepper

• Pinch of chilli (optional)

• Pinch of sugar (optional)

• Sprig of basil (optional)

• Favourite pasta (regular or gluten-free)

• Optional extras: toasted coarse breadcrumbs; toasted pine nuts or almonds; capers or sliced olives; fresh herbs

Directions

1. Preheat the oven to 220 °C (425 °F).

2. Cut the tomatoes in half and place them in a large baking dish with the unpeeled, crushed garlic cloves.

3. Drizzle with olive oil, season with oregano, salt, pepper, chilli (if using), and sugar (if needed). Add a sprig of basil if desired.

4. Roast the tomatoes and garlic for 25–30 minutes, stirring once halfway, until soft, juicy, and slightly charred.

5. While the tomatoes roast, cook the pasta just shy of al dente.

6. Once roasted, transfer the tomatoes (and their juices) to a blender. Squeeze out the roasted garlic and add to the blender.

7. Blend until smooth, or leave slightly chunky if you prefer texture.

8. Pour the sauce into a pan, reheat gently, and adjust seasoning to taste.

9. Toss in the cooked pasta and stir until well coated.

10. Serve garnished with your chosen toppings.

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cooking time: 30 minutes

• Total time: 40 minutes

Variations

• Use different pasta shapes like spaghetti, penne, or fusilli.

• Add chopped olives, capers, or sun-dried tomatoes for extra punch.

• Stir in fresh herbs like basil or parsley before serving.

• Add a splash of cream or plant-based cream for a creamy version.

• Make it vegan by skipping cheese toppings and using plant-based extras.

• Add a fresh chilli or red pepper flakes for more heat.

• Use larger tomatoes if necessary, though small or cherry tomatoes work best for roasting.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days.

• Freezing: Freeze the sauce (without pasta) for up to 2–3 months.

• Reheating: Thaw sauce overnight in the fridge. Reheat gently on the stovetop, adding a splash of water or olive oil if needed. If reheating pasta, add extra sauce or olive oil to keep it moist.

FAQs

What type of tomatoes are best for this recipe?

Small tomatoes like cherry or grape are ideal because they roast quickly and have a naturally sweet flavor.

Can I use peeled garlic instead of unpeeled?

Yes, peeled garlic works too. The unpeeled method helps mellow the garlic flavor and prevents burning.

Is this recipe gluten-free?

Yes, as long as you use gluten-free pasta, the dish is entirely gluten-free.

Can I make the sauce in advance?

Absolutely. The sauce can be made ahead and stored in the fridge for a few days or frozen for longer storage.

What if I don’t have a blender?

You can mash the roasted tomatoes with a fork or potato masher for a more rustic, chunky sauce.

How can I avoid a watery sauce?

Roast the tomatoes long enough for their juices to reduce. If there’s too much liquid, discard some or simmer the sauce a bit longer.

What toppings work well with this pasta?

Toasted breadcrumbs, pine nuts, capers, olives, or chopped herbs like basil or parsley add flavor and texture.

Can I add more vegetables?

Yes. Try adding roasted zucchini, bell peppers, or mushrooms to enhance the nutritional content and variety.

Is this dish spicy?

Not by default. The optional chilli adds a mild heat, which you can increase or omit based on your preference.

Can I use canned tomatoes instead of fresh?

You can, but fresh tomatoes provide better flavor when roasted. Canned tomatoes work in a pinch, though they won’t caramelize the same way.

Conclusion

This roasted tomato sauce pasta is a perfect blend of simplicity and bold flavor. It’s the kind of recipe that proves you don’t need many ingredients to make something truly delicious. Whether you’re cooking for a quick family dinner or meal prepping ahead of time, this dish is adaptable, comforting, and sure to be a repeat favorite.