Slow-Roasted Tomato and Basil Pasta Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful pasta sauce made by slow-roasting tomatoes with garlic and fresh basil, perfect for tossing with your favorite pasta. This italian-inspired pasta (vegetarian) ready in about 165 minutes blends halved ripe plum tomatoes, olive oil, smashed garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 110 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 150 min Serves 6 Italian cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. On a rimmed baking sheet, toss 2 lbs halved ripe plum tomatoes with 3 tbsp olive oil, 5 smashed garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread out evenly.
  2. Step 2: Roast tomatoes for 2 hours until they collapse and caramelize, stirring halfway through.
  3. Step 3: While tomatoes roast, heat 1 tbsp olive oil in a saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Stir in 1 tbsp tomato paste and 1/4 tsp red pepper flakes, cooking for 2 minutes until fragrant.
  5. Step 5: Add the roasted tomatoes and garlic (discard any excess liquid), and cook on low for 15 minutes, stirring occasionally.
  6. Step 6: Remove from heat and stir in 1/2 cup roughly chopped fresh basil leaves. Use an immersion blender to pulse sauce to desired consistency or leave chunky for texture. Serve warm tossed with your favorite pasta.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Tomato and Basil Pasta Sauce take to make?

Total time is about 165 minutes (15 min prep + 150 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Tomato and Basil Pasta Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Roasted Tomato and Basil Pasta Sauce?

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 Tomato and Basil Pasta Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Tomato and Basil Pasta Sauce 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.

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