Slow-Roasted Tomato Sauce With Pasta
- Total Time
- 2½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2(28-ounce) cans whole, peeled tomatoes
- 6garlic cloves, peeled
- ¼cup olive oil
- 2teaspoons hot sauce of choice (optional)
- ½teaspoon kosher salt, plus more as needed
- 1pound mezze rigatoni, penne or other tubular pasta
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
611 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 18 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
- Step 2
Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
- Step 3
Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and ½ cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.
Tip
- Tomato sauce can be made up to 4 days in advance. Reheat before using.
Private Notes
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Cooking Notes
Krissa
Instead of reserving noodle water, I reserved the juice from draining the tomatoes to add for the sauce, turned out amazing!
STG
Wonderful. Deep flavors from simplicity. Perfect for a winter lunch. Couple of thoughts: -Make sure you like garlic because six cloves can be overpowering. -If you like more sauce than just a coating would suggest using just 3/4 lb of pasta. The sauce cooks down so much that a full pound is a bit thin. -Flavors are so concentrated that a knob or two of butter thrown in at the end works well.
Kathy
Super easy recipe resulting in a rich, complex, and flavorful sauce. I serve this with fresh pasta and it was a huge hit with my family. I made one and a half times the recipe to a pound of pasta and the amount of sauce was just right.
Albert
Totally surprised by the recipe. I seasoned the tomatoes, put them in the oven and stirred occasionally. After two hours I saw a pan of very dark burnt and reduced tomatoes. I panicked and added a cup of spaghetti sauce to the hot pan and mixed with the tomatoes. I tasted and the flavor was pleasantly intense. I finished the recipe and it was excellent. Next time, no additional sauce.
Marcia
Very, very good. I added a bunch of basil.
Jane
This is totally delicious. I used red pepper flakes rather than hot sauce
Andrea A.
Just curious: did anyone line the sheet pan or do you cook directly on the pan? Thanks!
Justin T.
Made this exactly as described and it was absolutely delicious. 6 cloves of garlic was definitely not too much since slow roasts with the tomatoes. We used some of it for pasta and the rest as a topping on some crusty bread. So good! Will make a double batch next time.
Serafina
I make this with fresh tomatoes. Cut out the stem end, cut the tomatoes in half at the equator, remove the seeds and strain to reserve the juice. Place the tomatoes cut side down on an oiled baking sheet. Bake until they are soft, the skin is loose and most of the water has evaporated. Allow to cool. Then remove the skins and purée them smooth along with the reserved juice from the seeds. The puréed skins add a lovely creaminess to the sauce, and nothing is wasted. Finish the sauce in a saucepan
Jessica
Made as directed and really did not like. The tomatoes all clumped together, even after adding pasta water. And the sauce was SO acidic. I know you can add sugar but I feel like the sauce requires a lot of adjusting to even be edible.
Lia
Amazing recipe, deep delicious flavor that goes great with mezze rigatoni. A few recommendations: - Add extra garlic (9 or 10 cloves total) - Toward the end of the cooking time, sauté a mirepoix and mushrooms mix (finely diced) to combine with the sauce on stove which adds some delicious veggie flavors - Add basil at end - If the sauce comes out a bit acidic, add 2–3 tsp sugar - OK to let sauce cook for a little over 2 hours - Tastes great with chicken meatballs
Terry
This was amazing, the only thing I would do different is use a smaller noodle. I added fresh grated parmigiana cheese on top just before serving.
Amy Jane
Make sure you like garlic because six cloves can be overpowering. -If you like more sauce than just a coating would suggest using just 3/4 lb of pasta. The sauce cooks down so much that a full pound is a bit thin. -Flavors are so concentrated that a knob or two of butter thrown in at the end works well.
Cathy
If you have a potato masher with squiggly wires (not a grid) use that to mash the tomatoes, start meatballs or meatloaf, or break up ground meat when sautéing.
Beth
Making this with canned tomatoes because you are sure they are ripe is ridiculous. Use fresh late summer roma tomatoes!
Richard NYC
Great idea, but you can do that only in late summer!
Betty
Yum. Such a simple and easy way to make a really rich and delicious tomato sauce. I roasted the tomatoes with their juice and only stirred a few times, but followed the directions to roast until dark and caramelizing. So much better than jarred sauce, but almost as hands off! Love this technique :)
aa
So delicious, so simple. I’ve made this so many times now and it’s always incredible. I love pairing it with bucatini. Yum.
Jane
This is totally delicious. I used red pepper flakes rather than hot sauce
gooner
I also tried this with placing the sauce on the pan with the tomatoes. It took longer but the sauce was much richer and I didnt waste the juice from the tomatoes.
Terry Moran
This is our go-to sauce for pasta, flatbreads, and pizza. Thank you for this rich tomato sauce. For the flatbread and pizza, we add a tsp of sugar and use our emulsion blender to liquify it.
Sara
This was only ok. I roast fresh Roma tomatoes this way frequently, and I think the fresh is better. I won’t make it again.
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