Roasted Tomato Pasta Sauce

Sweet, spicy and full of flavor, toss the jarred sauce and make this roasted tomato pasta sauce instead.

This velvety and smooth roasted tomato pasta sauce is crafted from blistered spicy Calabrian cherry tomatoes. Quick and easy to make, it’s ready in under 45 minutes and surpasses jarred sauce. Not to mention, it requires only three ingredients, making it a perfect go-to recipe for busy weeknights, and a great one to prep at the beginning of the week. Save this, because it is about to become your favorite tomato sauce recipe.

WHAT YOU’LL NEED FOR ROASTED TOMATO PASTA SAUCE

• Cherry Tomatoes – Cherry tomatoes, round and sometimes still on the vine, are the ideal choice for this recipe. If you’re making this sauce out of season, grape tomatoes are a great alternative. It’s worth noting that grape tomatoes have less juice than cherry tomatoes, so the sauce may be slightly thicker. Nothing that a splash of pasta water at the end can’t fix.
• Crushed Calabrian Chilis – Surprise, surprise – the spice in this sauce comes from my favorite ingredient: crushed Calabrian chilis. Not only do they provide a delightful, buildable heat, but they also impart a fantastic flavor to the sauce.
• Extra Virgin Olive Oil – Choose a flavorful extra virgin olive oil (EVOO) for this recipe. Some of my favorites include Brightland and Graza.
• Pasta – Players choice here. The pasta photographed is long fusilli.
• Parmesan Cheese – Fresh only!
• Burrata – Optional-ish. I’m personally not the biggest fan of burrata, so I understand if you want to omit it. However, let me explain why it might still be worth considering: When it mixes with the creamy, sweet yet spicy sauce, it just works. Plus, it balances out the dish, offering a cooling element to the spicy sauce giving your tastebuds a little break. I like to buy the mini burrata balls vs one very large one, but whatever you prefer works.

What!? No garlic or onion? Not in this recipe, however if you want to add it in feel free to toss in a chopped up small yellow onion and a few garlic cloves in the baking dish to roast.

To that point you can also tweak the recipe by adding some fresh herbs to the sauce after its done being blended. Fresh basil, oregano, and even a touch of fresh parsley would be lovely additions to this roasted tomato sauce.

TOOLS NEEDED

• Blender – I apologize in advance for the extra step, but to achieve a silky smooth sauce, it’s necessary to blend the roasted tomatoes. While a smoothie blender could work, you may need to blend it in batches. I don’t advise using a food processor unless you know the one you have can process the sauce.

HOW TO MAKE ROASTED TOMATO PASTA SAUCE

Roast the Tomatoes – Preheat the oven to 400°F. Place the tomatoes in an oven-safe baking dish, then add the oil and crushed Calabrian chilis. Give the tomatoes a generous sprinkle of salt and mix thoroughly to coat. Roast the tomatoes for 25-30 minutes, until they have burst open and some are slightly charred. Remove from the oven and allow the tomatoes to cool for 10 minutes before using.

Blend – Once partially cooled, transfer all the contents of the baking dish to the blender. Blend on ‘liquify’ (or highest setting) for 2 minutes. This ensures that the tomatoes are completely broken down, resulting in a smooth texture . This is where I prefer to salt the sauce based on taste. However, if you’re adding it to pasta and might also use salty pasta water, err on the conservative side with the salt.

Add to Pasta – Prepare your pasta according to the package instructions in salty water, and reserve a few tablespoons of pasta water just in case. If you’re not serving immediately, place the desired amount of sauce in a large skillet or braiser. Over low heat, add the cooked pasta and the parmesan cheese to the sauce and toss for about a minute, ensuring thorough coating. If the sauce is too thick, feel free to add pasta water to thin it out.

This recipe yields 2 1/2 cups of sauce, which is enough to coat about a pound of pasta.

OTHER WAYS TO ENJOY

Not a pasta fan? (said no one ever). Here are a few additional ways to savor this roasted tomato pasta sauce without putting it over spaghetti.

• Sandwich or Wrap Spread
• Grain Bowl Topper
• Eggs
• Grilled Vegetables
• Grilled Chicken

STORING/REHEATING

You’ve whipped up this lovely sweet and spicy roasted tomato pasta sauce, but you can’t finish it all. Or perhaps you’re planning ahead with some meal prep for the week. Here’s how you can store it:

• Sauce Only (not on pasta) – The sauce can be stored in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to a month. If storing it in the freezer either use extra large silicone cubes (like soup cubes) or you can even store flat in freezer bags. When reheating, always heat it up in a saucepan over low heat.
• On Pasta – If already on pasta, this dish can be stored in the fridge for 3-4 days. When ready to reheat, place the pasta in a pan over low heat. Add either leftover pasta water (I always keep a stash in the freezer for these occasions) or a little chicken broth to add moisture back to the pasta. Heat until warmed throughout.

Looking for more tomato based sauces? Check out the below recipes.

Roasted Red Pepper Sauce
Spicy Calabrian Orzo
Creamy Nduja Pasta