Spaghetti with Oven-Roasted Tomatoes
Spaghetti with Oven-Roasted Tomatoes is a savory-rich tomato sauce that is slow-roasted in the oven. It is made with only 5 fresh ingredients, chopped ripe tomatoes, onions, fresh basil, Parmigiano-Reggiano cheese, and extra-virgin olive oil. Then tossed with spaghetti makes an exquisite-tasting dish. This tomato sauce is so good and so easy, it will make you fall in love with this recipe and fresh tomatoes all over again!
This recipe for Oven-Roasted Tomato Sauce…
Is it chilly outside? So let’s turn on the oven to get dinner ready!
This recipe for tomato sauce is a “hands-off” kind of cooking.
It’s a great recipe because the oven does all the work!
Besides, this happens to be one of our recipes for the Sunday Sauce, because we enjoy making it on Sundays.
The tomatoes are “slow roasted” in the oven along with a few additional ingredients, causing this process to actually melt, dissolve, and caramelize while infusing all the flavors together.
This will give you this rich savory tomato sauce that is truly worth waiting for and eating.
It’s a tomato sauce that gives you an amazing taste, and it really brings the flavors to a whole new level.
The secret to this sauce is using fresh ripe Italian plum tomatoes (aka Roman tomatoes) and good quality extra virgin olive oil.
You can use other fresh tomatoes as well, just be sure they are ripe and ready to go.
This sauce is so good, that you can even eat it alone with crusty bread for dipping.
You can definitely use the sauce as a base for any crostini or bruschetta and serve it as an appetizer with some shrimp or roasted peppers on top.
Our favorite way of eating of course – happens to be serving it with spaghetti!
Try this recipe, you won’t be disappointed.
Enjoy!
How To Make Spaghetti with Oven-Roasted Tomato Sauce?
Ingredients for Spaghetti with Oven-Roasted Tomato Sauce:
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12 ripe Roman tomatoes (about 3 lbs.) – coarsely chopped
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2 medium-sized white onions or 1 ex-large onion- diced
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a handful of chopped fresh basil, and 1/4 cup more for serving
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3/4 to 1 cup extra-virgin olive oil, and extra
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1/8 tsp. crushed red pepper flakes
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1/2 tsp. salt
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1/8 tsp. black pepper
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2 Tbsp. grated Parmesan cheese
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1 pound of dry spaghetti
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freshly grated pecorino cheese or ricotta Salata, for serving
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extra fresh chopped basil, for serving
Directions to make Oven-Roasted Tomato Sauce:
(!Full Recipe Card Below!)
1. First, preheat the oven to 400 F degrees (204C).
2. Next, chop your veggies: tomatoes, onions, and fresh basil. Place the first eight ingredients into a large roasting pan. Stir to blend all together.
3. Bake at 400 degrees for 25 to 30 minutes, stirring occasionally.
4. Then LOWER the temperature to 350 F degrees(180C), and bake for an additional 45 minutes, until the tomatoes soften and caramelize.
NOTE: The tomatoes must remain moist while roasting. If needed, drizzle additional extra-virgin olive oil over them while roasting.
5. Remove from oven. Taste, and season with salt and pepper to your preference. Set aside.
6. In the meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add spaghetti and cook according to the directions on the package (about 6 to 7 minutes) until al-dente.
7. Drain, and reserve 1/4 cup of the cooking water. Return the spaghetti back to the pot. Add the oven-roasted tomatoes, plus the reserved cooking water, and extra fresh chopped basil. Toss until well combined. Serve with freshly grated pecorino cheese or freshly grated ricotta Salata at the table.
Serves 4 to 6
Additional Recipes for Pasta with Veggies…
- Zucchini Tomato Sauce over Fusilli Pasta
- Spaghetti with Wild Mushrooms, Cognac and Truffle Oil.
- Pasta with Creamy Cauliflower
- Spaghetti Squash with Tomato Sauce
- Angel Hair Pasta with Lemon Sauce
- Bow Tie Pasta with Red Yellow and Orange Peppers
- Pasta with Italian Squash or Calabaza Squash
Yield: 4 to 6 servings
Spaghetti with Oven-Roasted Tomatoes
Spaghetti with Oven-Roasted Tomatoes is a savory-rich tomato sauce that is slow-roasted in the oven. It's made with only 5 fresh ingredients, chopped ripe tomatoes, onions, fresh basil, Parmigiano-Reggiano cheese, and extra-virgin olive oil. The oven does all the work for you!
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 30 minutes
Ingredients
- 12 ripe Roman tomatoes (about 3 lbs.) - coarsely chopped
- 2 medium-size white onions or 1 ex-large onion- diced
- a handful of chopped fresh basil, and 1/4 cup more for serving
- 3/4 to 1 cup extra-virgin olive oil, and extra
- 1/8 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 Tbsp. grated Parmesan cheese
- 1 pound spaghetti
- freshly grated pecorino cheese or ricotta Salata, for serving
- extra fresh chopped basil, for serving
Instructions
- Preheat oven to 400 F degrees (204C).
- Place the first eight ingredients into a large roasting pan. Stir to blend all together.
- BAKE at 400 degrees for 25 minutes, stirring occasionally.
- Then lower the temperature to 350 degrees (180C), and bake for an additional 45 minutes, until the tomatoes soften and caramelize. The tomatoes must remain moist while roasting. If needed, drizzle more extra-virgin olive oil over them while roasting.
- Remove from oven. Taste, and season with salt and pepper to your preference.Set aside.
- In the meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the boiling water. Add spaghetti and cook according to the directions on the package (about 6 to 7 minutes) until al-dente. Drain, and reserve 1/4 cup of the cooking water. Return spaghetti back to the pot.
- Add the oven-roasted tomatoes, reserved cooking water, and extra fresh chopped basil. Toss until well combined. Serve with freshly grated pecorino cheese or freshly grated ricotta Salata at the table. Enjoy!
- Serves 4 to 6
Nutrition Information:
Yield:
6 servingsServing Size:
1 servingAmount Per Serving: Calories: 391Total Fat: 26.4gCarbohydrates: 35.6gFiber: 4.9gSugar: 7.9gProtein: 6.8g
Oven-roasting gives so much great flavor to tomatoes! I'm sure this sauce is super rich and delicious!
I love roasted tomatoes, Roasting brings out the best in tomatoes, concentrating, as it does the flavor and bringing all the goodness forward. This dish looks beautiful, really tempting, a harbinger of summer goodness to come. Well done!
Thank you Adri, for such kind words, you always leave lovely comments. Grazie mille!
I've been craving pasta lately! I know I shouldn't but I need to give in very soon. This sounds delicious with the roasted tomatoes.
Thanks Sue, I don't think you will be upset about giving in after you've eaten this pasta with roasted tomato sauce. It'll be worth it. ( we think) Lol… xxoo Have a great weekend!
I've just recently found your blog and I am enjoying your recipes so much.
Everything I've tried comes out perfect.
Many thanks. Tomorrow I head for the store for those plum tomatoes to give this recipe a try.
xo Warmly, Carol from Chicago
Hi Carol! Welcome to 2 Sisters Recipes and it's so nice to meet you! Thank you for stopping by and leaving a lovely comment. We hope you will be back again! In the meantime, enjoy our recipes and happy cooking. xxoo Anna and Liz
We love oven roasted anything – and I know this must be tasty! Gorgeous photos – really mouthwatering! Have a lovely weekend.
Hi Tricia! Thank you for your kind words. Have a great weekend!! xxoo Anna and Liz