Ingredients
Roasted Vegetables and Sauce
- 3 pounds Roma tomatoes, halved
- 1 yellow onion, halved and sliced into 1/4-inch half moons
- 6 large garlic cloves
- 2 carrots, peeled and cut into large pieces
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes or Aleppo pepper (plus more to your liking)
- Kosher salt, to taste
- Black pepper, to taste
- About 3 tablespoons extra virgin olive oil
To Serve
- Pasta of your choice (such as spaghetti, rigatoni, or penne)
- Freshly grated parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the vegetables.
- Prepare Vegetables: On a large sheet pan (or two medium pans), place the halved tomatoes cut side down, sliced onions, garlic cloves, and carrot pieces. Sprinkle Italian seasoning, red pepper flakes, kosher salt, and black pepper evenly over the vegetables. Drizzle about 3 tablespoons of olive oil and toss gently ensuring all vegetables are coated and arranged in a single layer.
- Roast Vegetables: Place the sheet pan(s) on the middle rack of the oven and roast for 35 to 45 minutes, until the tomatoes have completely collapsed and the vegetables have developed some color and slight charring.
- Cool and Peel (Optional): Remove the vegetables from the oven and let them cool briefly. Optionally, use tongs to remove tomato skins for a smoother sauce, or leave skins on for texture.
- Blend Sauce: Transfer the roasted vegetables along with their juices to a food processor. Blend until smooth for a silky sauce or pulse briefly for a chunkier, rustic texture according to your preference.
- Use or Store: The sauce can be used immediately or allowed to cool fully before storing in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
- Cook Pasta: Bring a large pot of water to a boil and season generously with kosher salt. Cook your chosen pasta according to package directions, reserving 1/2 cup of the pasta cooking water before draining.
- Combine Sauce and Pasta: Add a splash of reserved pasta water to the sauce and blend briefly to incorporate. Return the sauce to the pan, add the drained pasta, and toss well with a wooden spoon, adding additional pasta water if needed to achieve a silky, well-coated pasta.
- Serve: Serve the pasta topped with fresh basil leaves and freshly grated parmesan cheese. Enjoy your homemade oven roasted tomato sauce pasta!
Notes
- You can leave the tomato skins on for a chunkier texture or remove them for a smoother sauce.
- Add more red pepper flakes if you prefer a spicier sauce.
- Pasta water is useful to adjust the sauce consistency and help it adhere to the pasta.
- This sauce can be made ahead and stored in the refrigerator or freezer, making it convenient for meal prep.
- Choose any pasta shape you like; this sauce pairs well with many types.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Italian
