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I have a confession to make. I have not done a lot of cooking this summer. During the week it is just me and the kids. And well, let’s be honest, they don’t really care what I make for dinner. They are pretty happy with a bowl of cereal or a sandwich. We are sort of living like bachelors right now. We spend a lot of time playing at the beach, and not a lot of time in the kitchen. There are worse problems to have for sure.

Over the weekend, we had a family party for 30+ people. It was so much fun, and I loved having everyone in the same place, it happens so rarely. For this occasion, I did cook. A lot. I realized that I really do love cooking, and that I miss it. Today, I opened the fridge and I saw a basket of heirloom cherry tomatoes and they looked like they needed to be my lunch. So I turned them into one of the most delicious sauces that I have ever eaten. It was an accident really, I sort of made it up as I went along, the end result was more amazing than I could have imagined. The tomatoes and garlic cloves turned soft and sweet. The fresh basil gives it freshness at the end, and the Parmesan just a touch of salt to balance the sweetness of the tomatoes. A very happy accident indeed.

I know that I will get questions about quantity, I will tell you that this is more method than anything. You can do this with however many tomatoes you have around. Like more garlic? Add as much as you like. It is so simple that no matter what you do, you cannot go wrong.

roasted tomato sauce recipeheirloom cherry tomatoes – about 2 cups
6 garlic cloves
olive oil
sea salt
pepper
fresh basil
whole wheat pasta
Parmesan cheese

roasted tomato sauce recipeSlice your tomatoes in half.

roasted tomato sauce recipeLine a baking sheet with tin foil. Spread tomatoes and garlic in a single layer. Drizzle olive oil over. Don’t be shy with it. Sprinkle generously with sea salt and fresh pepper.

roasted tomato sauce recipeRoast in a 400 degree oven for about 30 minutes. Start to boil the water for your pasta about 15 minutes after you put the tomatoes into the oven.

roasted tomato sauce recipeThis step is not necessary, but I like more of a sauce, so I put it through my food mill. I poured all of the juice and brown bits into the food mill. You could use a blender, or skip this all together.

roasted tomato sauce recipeThis is what it looks like at the end. I like a little texture, so I added back in the garlic cloves and a little bit of skin.

roasted tomato sauce recipeToss with whole grain pasta.

roasted tomato sauce recipeToss in some torn basil leaves.

roasted tomato sauce recipeAdd some Parmesan shavings.

roasted tomato sauce recipeAnd enjoy!

Roasted Tomato Sauce

Ingredients

  • heirloom cherry tomatoes – about 2 cups
  • 6 garlic cloves
  • olive oil
  • sea salt
  • pepper
  • fresh basil
  • whole wheat pasta
  • Parmesan cheese

Instructions

  1. Slice your tomatoes in half. Line a baking sheet with tin foil. Spread tomatoes and garlic in a single layer. Drizzle olive oil over. Don’t be shy with it. Sprinkle generously with sea salt and fresh pepper.
  2. Roast in a 400 degree oven for about 30 minutes. Start to boil the water for your pasta about 15 minutes after you put the tomatoes into the oven.
  3. This step is not necessary, but I like more of a sauce, so I put it through my food mill. I poured all of the juice and brown bits into the food mill. You could use a blender, or skip this all together.
  4. Toss with whole grain pasta. Toss in some torn basil leaves. Add some Parmesan shavings.
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42 Responses to Roasted Tomato Sauce

  1. um. YUM!!! I can’t wait to try this!!!

  2. This sounds fabulous! Glad you got yourself back in the kitchen for this one!

    • bakedbree says:

      Me too Katrina! I miss being in the kitchen, I am excited to move into our house and get back to eating at home every day.

  3. June g. says:

    I’m a weekday widow, I’m always looking for something speedy and delicious:)

  4. Yum!
    I will definitely try this when our cherry tomatoes come in!

  5. Tom says:

    Here is a little kitchen tip I use all the time. Take thiose tomatoes and place them between 2 large plastic lids, press lightly on the top lid and run your serrated bread knife between the lids. All the tomatoes halved in an instant!

    Great recipe. I love roasted tomatoes and garlic.

  6. This sounds fabulous! I could eat this everyday!

  7. That looks great! I love roasted tomato soup, so I’m sure I will love roasted tomato sauce.

  8. I’d take spending more time at the beach over time in the kitchen! Summer food is fun, but summer activities definitely take precedence. :) Your tomato sauce sounds fabulous – tomato sauce is something I have very little experience with, so I’m looking forward to trying your recipe!

  9. Wendy says:

    This looks absolutely amazing! I love dishes like this that are simple but taste delicious. I too have been on what my husband calls a cooking strike but I’m back in the kitchen today. Can’t wait to give this a try.

  10. Thanks for the step by step pictures!

  11. Sounds so simple and delicious! Also, I love your description of the “bachelor” life — cereal and sandwiches, ha ha.

  12. All of those cherry tomatoes look amazing!!! This sauce sounds absolutely delicious. :)

  13. Bree says:

    I make something similar but this looks especially fabulous!

  14. That sounds fabulous! Its looking delicious. Loved your photographs.

  15. Oh goodness gracious — this looks so tasty. I love those “happy accident” recipes. :)

  16. Karen says:

    Simple, but fresh. I can just taste the roasted tomatoes sauce and basil. Yum.

  17. Wow! What a great sauce! I am in love!!!

  18. Rachel says:

    This was wonderful! It was perfect way to use the abundance of tomatoes in my garden.

  19. Esther says:

    Omg I’m DEFINITELY making this for my dad tonight! He says we wanted to try a new pasta sauce and *cha-ching!* found a PERFECT one and it just looks so yummy! thanks loads!!Xx

  20. Michelle says:

    Can’t wait to make this, I’ve been looking for a homemade pasta sauce. What can I use if I do not have a food mill but want that sauce consistency?

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