I’ve had this recipe on the blog for quite a while, but I can never seem to find it! So, here it is again. If you’ve ended up with lots of end-of-season tomatoes, Roasted Tomato Pasta Sauce is a scrumptious and easy recipe. In addition, it freezes well. For larger tomatoes, just cut them into cherry tomato size chunks, and bake longer.
For green tomatoes, try these recipes:
Green Tomato Casserole
Green Tomato Salad
Roasted Tomato Pasta Sauce
Ingredients
- 2 containers cherry or grape tomatoes or larger tomatoes cut into small chunks
- Sun dried tomatoes, chopped (the equivalent of a half of a medium jar)
- 5 cloves of smashed, peeled garlic
- Extra virgin olive oil
- Red pepper flakes to taste (optional)
- Salt and pepper
- 2 TBSP chopped fresh oregano (if you can’t find it use 2-3 tsp dried oregano)
- Shredded Parmesan cheese (optional)
- 1/2 lb pasta, cooked al dente (a bit chewy), save a cup of the cooking water
Instructions
- Heat oven to 400°.
- Drizzle bottom of a 9 x 13 glass baking dish with oil.
- Cut cherry tomatoes in half or with a knife tip, poke a hole in grape tomatoes, and place in baking dish.
- Add sun-dried tomatoes and garlic.
- Drizzle with oil and toss to coat.
- Sprinkle with red pepper, salt, and pepper.
- Bake 45 minutes stirring every 15 minutes, leave uncovered. For larger tomatoes that have been cut up, bake until liquid is almost gone.
- Remove from oven and immediately toss with oregano, and hot pasta. If too dry, add some pasta cooking water.
- Sprinkle with cheese.
- Note: other additions include butter, cannellini beans, toasted pine nuts, feta cheese, chicken, seafood