Slow-Roasted Tomato and Garlic Italian Ragù

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

This rich and hearty Italian ragù features slow-roasted tomatoes and garlic simmered to a luscious sauce perfect for pasta or polenta. This Italian-inspired pasta recipe (vegetarian), ready in about 85 minutes, pairs Roma 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 6, 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

• 2 lbs Roma tomatoes
• 6 whole garlic cloves
• 3 tbsp extra virgin olive oil
• 1 medium, finely chopped yellow onion
• 1 small, finely diced carrot
• 1 small, finely diced celery stalk
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 6 leaves, torn fresh basil leaves
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: Preheat oven to 375°F. Halve 2 lbs Roma tomatoes lengthwise and place on a baking sheet with 6 whole garlic cloves. Drizzle with 2 tbsp extra virgin olive oil and sprinkle with 1/2 tsp salt. Roast for 35 minutes until tomatoes soften and caramelize slightly.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion, 1 small finely diced carrot, and 1 small finely diced celery stalk. Sauté for 6-7 minutes until vegetables are tender and translucent.
3. Step 3: Stir in 2 tbsp tomato paste with the vegetables and cook for 2 minutes until fragrant. Pour in 1/2 cup dry red wine, scraping the pan bottom to loosen browned bits, and simmer until wine reduces by half, about 4 minutes.
4. Step 4: Remove roasted tomatoes and garlic from oven. Squeeze garlic cloves out of skins and mash gently. Add tomatoes, mashed garlic, and 1 cup vegetable broth to the saucepan. Stir in 1 tsp dried oregano, 1/2 tsp black pepper, and optional 1/4 tsp crushed red pepper flakes.
5. Step 5: Reduce heat to low and simmer ragù uncovered for 30 minutes, stirring occasionally, until sauce thickens and flavors meld. Stir in torn 6 fresh basil leaves just before serving for a fresh herbal note.