Slow-Roasted Garlic and Tomato Ragù with Fresh Basil
A rich, slow-roasted tomato ragù infused with garlic and fresh basil, simmered to perfection for a deeply authentic Italian flavor. This italian-inspired pasta (vegetarian) ready in about 80 minutes pairs ripe plum tomatoes, garlic cloves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 800 g ripe plum tomatoes
- 6 cloves garlic cloves
- 4 tbsp extra virgin olive oil
- 20 g fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium (150 g) yellow onion
Instructions
- Step 1: Preheat oven to 375°F (190°C). Peel and halve 6 garlic cloves and cut 1 medium yellow onion into thin slices. Toss 800 g ripe plum tomatoes, onion slices, and garlic halves with 4 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper in a roasting dish.
- Step 2: Roast the mixture for 45 minutes, stirring halfway through, until tomatoes are soft and caramelized with a fragrant aroma.
- Step 3: Transfer the roasted vegetables to a large saucepan and cook over medium-low heat for 20 minutes, mashing the tomatoes gently with a wooden spoon to create a chunky ragù.
- Step 4: Tear 20 g fresh basil leaves and stir them into the ragù just before serving, allowing the basil’s freshness to complement the rich sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Garlic and Tomato Ragù with Fresh Basil take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Garlic and Tomato Ragù with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe plum tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Garlic and Tomato Ragù with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Garlic and Tomato Ragù with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Roasted Garlic and Tomato Ragù with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
