Pasta with Oven-Roasted Tomatoes

Kitchen Tested
  • Yield Serves 6 servings
  • Prep 15 mins
  • Cook 130 mins

A slow roast in the oven deepens the flavors of tomatoes for this sauce.


-- 8 to 10 meaty ripe tomatoes
1/2 teaspoon coarse salt
1 teaspoon sugar
-- Olive oil (optional)
1 pound linguine, spaghetti or pasta of your choice
1/2 cup fresh basil leaves, torn
1/2 cup shredded Parmigiano-Reggiano cheese


  1. Preheat oven to 250F.
  2. Cut tomatoes into halves or thirds. Place, cut sides up, on a pan lined with aluminum foil. Sprinkle with salt, sugar and drizzle with oil if using. Bake at least 2 hours, and up to 6 hours.
  3. Prepare pasta according to package directions. Toss with roasted tomatoes, basil and cheese.



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