Can I make Roast Tomato Pasta Sauce ahead of time?

Absolutely. This sauce keeps well in the fridge for up to four days in an airtight container. You can also freeze it in portions for up to three months. It is perfect for meal prepping or having a quick pasta night option ready.

How does this compare to Roasted Tomato Pasta by Jamie Oliver?

Jamie Oliver’s roasted tomato pasta recipes focus on simplicity, using fewer ingredients and rustic flavors. This recipe takes a similar approach but adds a little twist with the honey and optional anchovies for extra depth. Both are based on letting the natural flavors of roasted vegetables shine, making them equally satisfying in their own way.

What is the best pasta to pair with Roast Tomato Pasta Sauce?

This sauce works with almost any pasta. Rigatoni, penne, and ditalini are great for catching the sauce in every bite. It also pairs well with hand-rolled or filled pasta like Mezzaluna Pasta or even a fresh Pasta al Pesto when you want a mix of flavors.

Can I make this sauce without chili flakes?

Of course. The chili flakes are optional and can be left out entirely if you prefer a milder taste. You can also add them at the end if some guests like spice and others do not.

Is this sauce good for pasta salads?

Yes, it can work well as a warm pasta salad base. Try tossing it with dishes like Grinder Pasta Salad or Mexican Street Corn Pasta Salad for a unique twist.

Easy Roast Tomato Pasta Sauce with Fresh Tomatoes

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This Roast Tomato Pasta Sauce is packed with natural sweetness from roasted fresh tomatoes, garlic, and caramelized onion, finished with basil for a perfect homemade pasta sauce.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 4 servings 1x
Category: Pasta
Method: Oven Roasted
Cuisine: Italian Inspired

Ingredients

Scale

600 g fresh tomatoes, halved or quartered
1 large onion, cut into wedges
6 anchovy fillets (optional)
6 garlic cloves
1 teaspoon runny honey
1/4 teaspoon chili flakes
3 tablespoons olive oil
Salt and pepper, to taste
1/2 cup fresh basil leaves, torn
30 g unsalted butter

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Instructions

1. Preheat oven to 160°C fan or 180°C conventional.
2. Arrange tomatoes and onion in a baking dish, nestle in garlic and anchovies.
3. Season with chili flakes, salt, pepper, drizzle with honey and olive oil.
4. Roast for 45 to 60 minutes until edges caramelize.
5. Transfer to a saucepan, remove garlic skins, and blend until smooth.
6. Stir in torn basil and heat gently.
7. Add cooked pasta with a splash of pasta water and stir in butter.
8. Serve with grated parmesan and fresh basil.

Notes

You can skip anchovies or replace them with capers for a vegetarian option.
Roast long enough to get a slight char on the onions for maximum flavor.
The sauce freezes well for up to three months.
Pairs beautifully with rigatoni, penne, or ditalini.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 7g
Sodium: 350mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg

Find it online: https://www.flavourrecipe.com/roast-tomato-pasta-sauce/