A savory-rich tomato sauce is made with only 5 fresh ingredients, chopped ripe tomatoes, onions, fresh basil, Parmigiano-Reggiano cheese and extra-virgin olive oil. Then, they are slow roasted in the oven for over an hour, and tossed with spaghetti. This tomato sauce will make you fall-in-love with your tomatoes all over again!
It’s still chilly outside, but the weather is starting to warm up just slightly. So this is a good excuse to turn the oven on one more time before the cool weather ends.
Slow roasting all the ingredients this way actually melts, dissolves and caramelizes while infusing all the flavors together to 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, 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! Enjoy!
Spaghetti with Oven-Roasted Tomato Sauce
- 12 ripe Roman tomatoes (about 3 lbs.) – coarsely chopped
- 2 medium-size white onions or 1 ex-large onion- diced
- 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
Preheat oven to 400 degrees.
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 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.
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 reserving 1/4 cup of 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