Roasted Tomato Spaghetti


So I was trolling Yahoo! Food and came across this recipe for a slow roasted tomato sauce. With nothing better to make, I decided to try it. I realized half way through that I had no meat to pair with it, and was super close to running to the market to pick up something, but ended up doing something more unbelievable…leaving it a vegetarian meal. Both proud and disappointed at the same time, this meal was decent, but not what I expected. I followed the recipe exactly, but it ended up being a little too sweet for my taste (maybe less balsamic next time), or adding meat (the salt from meat would probably even it out).



  • 1.5 lbs cherry tomatoes
  • 3 cloves garlic, smashed
  • 1/2 cup EVOO
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt


  • Mix tomatoes and garlic in a baking dish
  • Mix EVOO, balsamic, thyme, brown sugar, and salt in a bowl
  • Pour mix over the tomatoes
  • Bake at 325 degrees for about an hour


So after they were baked/roasted, I honestly did not know what to do with them. I tried to break the tomatoes and mix them to make a sauce, but while the tomatoes broke, the skins didn’t really reduce. So I ended up putting a few of the tomatoes in the food processor and pulsing it a bit to make a sauce that I could mix with my spaghetti. Overall, it was like I said earlier – not what I expected, but I would definitely try it again with a few adjustments.



12 thoughts on “Roasted Tomato Spaghetti

  1. Looks delicious! It may have been ok to not break the tomatoes. I’ve seen a Italian dishes without any sauce, just EVOO and whole tomatoes.

    What kind of cheese do you recommend for this dish?

    • I thought about that, but wasn’t sure. Once I broke them, it was too late to go back though. I used parmesan. I would definitely recommend a cheese on the saltier side since it came out so sweet. Let me know how it goes if you give it a try!

  2. I love this site, especially since they are made-from-scratch and in your own home! A+ for health and creativity.

    I’ve used plum tomatoes before to make a pasta sauce, just simply simmered in a pot and blended to make pasta sauce. The skin is fairly thin. But the roasted tomato idea is perfect as an addition. And whole wheat pasta of course.

    • Yeah, those are all good ideas. I’ll definitely give them a try when I attempt this sauce again at some point. If you happen to try it with those changes, let me know how it goes please!

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