Slow-Roasted Tomato and Garlic Sauce for Pasta
A rich, deeply flavored sauce made from tomatoes slowly roasted with garlic, perfect for coating pasta and highlighting garden-fresh ingredients. This italian-inspired one pot ready in about 65 minutes blends halved cherry tomatoes, peeled and halved garlic cloves, olive oil 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 450 calories and feeds 4, 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.
Ingredients
- 4 cups, halved cherry tomatoes
- 4, peeled and halved garlic cloves
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 cup, chopped fresh basil
- 12 oz spaghetti
- 1/2 cup pasta water
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss halved cherry tomatoes, halved garlic cloves, 2 tbsp olive oil, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes in roasting pan. Roast 40 minutes until tomatoes soften and caramelize.
- Step 2: While tomatoes roast, boil 12 oz spaghetti in salted water until al dente, reserving 1/2 cup pasta water before draining.
- Step 3: Remove garlic from tomato mixture, transfer puree to saucepan, and stir in 1/2 cup chopped fresh basil. Add drained spaghetti and 1/2 cup reserved pasta water, tossing until sauce coats pasta evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Garlic Sauce for Pasta take to make?
Total time is about 65 minutes (15 min prep + 50 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 Garlic Sauce for Pasta?
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 Garlic Sauce for Pasta?
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 Garlic Sauce for Pasta 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.
What goes well with Slow-Roasted Tomato and Garlic Sauce for Pasta?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! So simple and perfect with spaghetti.
- ★★★★★
Made this for my daughter's birthday dinner, and it was a hit.
- ★★★★★
The slow-roasted tomatoes made the sauce incredibly rich. My family couldn't get enough!
