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Best Slow-Roasted Cherry Tomato Sauce for Easy Pasta

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This slow-roasted cherry tomato sauce transforms humble cherry tomatoes into a sweet, jammy, and deeply flavorful sauce with minimal effort. Perfect for busy weeknights, it’s a versatile crowd-pleaser that makes any pasta dish feel like a restaurant meal.

Ingredients

Scale
  • 2 pounds (about 900g) cherry tomatoes
  • 6–8 garlic cloves, peeled and left whole
  • 1/3 cup (80 ml) extra-virgin olive oil
  • 1/2 cup (packed) fresh basil leaves, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 pound (450g) pasta of your choice (e.g., rigatoni, pappardelle, orecchiette)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a large mixing bowl, combine the cherry tomatoes, garlic cloves, olive oil, dried oregano, red pepper flakes (if using), and a generous pinch of salt and black pepper. Toss until well coated.
  3. Spread the tomato mixture onto a rimmed baking sheet in a single layer, ensuring tomatoes are not piled on top of each other. Tuck garlic cloves between the tomatoes.
  4. Roast undisturbed for 1 hour. The tomatoes should start to blister and wrinkle, and the garlic should be soft.
  5. Continue roasting for another 30-45 minutes, until the tomatoes are deeply wrinkled, blistered, and starting to collapse, with slightly caramelized edges. The garlic should be completely soft and golden. Total roasting time is about 1.5 to 1.75 hours.
  6. About 15 minutes before the tomatoes are done, bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining.
  7. Remove the baking sheet from the oven and let cool for a minute or two. Transfer the roasted tomatoes and garlic to a large skillet or sauté pan. Use a wooden spoon or potato masher to gently smash them into a chunky sauce. Stir in the fresh basil leaves and balsamic vinegar.
  8. Add the drained pasta to the skillet with the sauce. Toss over medium-low heat, adding splashes of reserved pasta water (about 1/2 to 3/4 cup) until the sauce coats the pasta nicely and has a silky consistency. Adjust salt and pepper to taste.
  9. Serve immediately in warm bowls. Garnish with extra fresh basil leaves and a drizzle of good olive oil. Optionally, grate fresh Parmesan or Pecorino Romano cheese on top.

Notes

For best results, do not rush the roasting process; low and slow is key to achieving a jammy, concentrated flavor. Use a rimmed baking sheet to catch juices. Reserve plenty of pasta water to help emulsify the sauce. The sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a creamier version, stir in 2-3 tablespoons of heavy cream or mascarpone at the end.

Nutrition

Keywords: slow-roasted cherry tomato sauce, easy pasta sauce, homemade tomato sauce, cherry tomato recipe, weeknight dinner, vegetarian pasta sauce

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