Slow-Roasted Tomato and Herb Ragù
A rich, slow-cooked tomato ragù featuring a medley of fresh tomatoes and aromatic herbs for a deeply savory sauce. This italian-inspired quick meals (vegetarian) ready in about 135 minutes pairs chopped ripe tomatoes, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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, chopped ripe tomatoes
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 medium, finely diced yellow onion
- 1/4 cup, chopped fresh basil leaves
- 1 tbsp, chopped fresh oregano
- 1/4 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1/2 cup vegetable broth
Instructions
- Step 1: Preheat the oven to 300°F. In a large mixing bowl, combine 2 lbs chopped ripe tomatoes, 3 tbsp olive oil, 4 minced garlic cloves, 1 medium finely diced yellow onion, 2 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all ingredients.
- Step 2: Transfer the tomato mixture to a deep baking dish and roast uncovered for 2 hours, stirring every 30 minutes, until the tomatoes break down and the sauce thickens and caramelizes slightly around the edges.
- Step 3: Remove the baking dish from the oven and stir in 1/2 cup vegetable broth, 1/4 cup chopped fresh basil, 1 tbsp chopped fresh oregano, and 1/4 tsp crushed red pepper flakes. Let rest for 10 minutes for the flavors to meld before serving.
Frequently asked questions
How long does Slow-Roasted Tomato and Herb Ragù take to make?
Total time is about 135 minutes (15 min prep + 120 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 Tomato and Herb Ragù?
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 chopped ripe tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Herb Ragù?
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 Herb Ragù 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 Herb Ragù 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.
What others are saying
- ★★★★★
This is the best ragù I've ever made. The slow roast made it so rich.
- ★★★★★
Loved it! Made it for my boyfriend's family and they were impressed.
- ★★★★★
The herbs really complemented the tomatoes. Perfect with pasta.
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