Roasted Tomato Pasta 🍅

Bowtie roasted pasta in creamy orange sauce garnished with basil on a white plate with green leaf pattern. Warm lighting suggests a cozy setting.

The rich flavor took me by surprise. 😋🍅

Wow~ This is the flavor that roasting vegetables can produce! I collected all the leftover tomatoes and veggies at home, made a big batch, and even froze some. I feel so proud. 😆

This sauce stands out from store-bought pasta sauces. It offers a remarkably healthy flavor, as the taste of various vegetables melds together, letting you enjoy the richness in every mouthful. I prepared a very thick pasta sauce using this recipe, but you can modify the thickness to your preference by adding chicken stock.

Experiment with different flavors by using a variety of vegetables that complement this pasta sauce, such as tomatoes, onions, garlic, cabbage, mushrooms, carrots, Italian seasoning, butternut squash, basil, and others. They can all be cooked easily using the same method.

A tray with assorted vegetables and foil-wrapped garlic, seasoned with herbs. Colors are vibrant, set on a textured white cloth.

📍 Roasted tomato pasta sauce can also be savored as a soup or bisque. On chilly days, consider pairing warm tomato soup with bread. Many Americans particularly enjoy tomato soup alongside grilled cheese sandwiches. To reach the desired soup consistency, you can mix chicken stock into the thick pasta sauce.

Not long ago, I went to my favorite restaurant, Spread and Co, and snapped a picture of the meal I enjoyed. I had tomato soup paired with a grilled cheese sandwich. It was so tasty that my friend, who accompanied me, remarked they couldn't forget the flavor!

Grilled cheese with melting cheese on a white plate with yellow checkered paper, next to a bowl of creamy tomato soup with herbs. — Grilled Cheese Sandwich with Tomato bisque from Spread & Co Austin.

🛒 Roasted Tomato pasta Ingredients

- Red tomatoes (any variety)

- Whole garlic (one head, used with the skin on)

- Brie or Feta cheese (about 1/3 the amount of tomatoes)

- Bell pepper (about 1/3 the amount of tomatoes)

- Half a white onion

- Olive oil

- Salt and pepper

Colorful vegetables and cheese in a metal tray, seasoned with herbs. Foil-wrapped garlic sits on the side. White textured cloth background. Great for roasted pasta sauce — This photo shows green tomatoes, which I harvested from my garden. The ingredients I added were tomatoes, onions, cabbage, whole garlic, butternut squash, and butter.

Cherry tomatoes, baked brie cheese, roasted garlic, and red peppers in a speckled dish. Sunlight casts soft shadows, creating a warm mood. — A flavorful medley of roasted cherry tomatoes, sweet bell peppers, garlic, and brie or feta cheese—simple ingredients delivering a rich taste.

👩‍🍳 Roasted tomato pasta Recipe

Roasted tomatoes, peppers, and garlic in a pot with a immersion hand blender. The mixture is vibrant with reds, oranges, and yellows, creating a rich soup base.

Arrange the brie cheese, tomatoes, onions, and bell peppers in a dish suitable for the oven.
Clean the whole garlic with the skin on, cut it in half, and add it to the dish with the skin.
Drizzle plenty of olive oil and sprinkle with salt and pepper.
Use foil to shield the contents from burning.
Using an air fryer, cook at 400°F (approximately 200°C) with foil covering for 45 minutes, then take off the foil and cook for another 15 minutes. 📍 For a conventional oven, set the dish on the middle rack and bake at 350°F (175°C) without covering for 30 minutes.
In the video, I opted for the air fryer as the flames were too near, risking excessive burning of the ingredients, so I covered it with foil.
Combine all the baked ingredients thoroughly.
Preparing the tomato pasta—Add salt to the boiling water and cook the pasta. 📍 Use four times the water compared to the amount of pasta. Insufficient water may cause the pasta to stick together while cooking.
Under-cook the pasta slightly. 📍 As you'll be combining it with the sauce later, cooking it completely will make it overly mushy.
After the pasta is cooked, add it to the sauce immediately. 📍 If the sauce is not prepared yet, drain the pasta and quickly rinse it with cold water to halt the cooking process (leaving the pasta hot will cause it to keep cooking and turn mushy).
Mix the pasta with the sauce, ensuring the pasta absorbs the sauce.
For a richer taste, incorporate any leftover cheese you have at home and complete the dish with a final touch of fish sauce for seasoning.

📍 While some individuals add oil to pasta after cooking to keep it from sticking, I personally advise against this. The reason is that oil-coated pasta prevents the sauce from being absorbed, resulting in a less flavorful dish as the sauce remains on the surface.

If the pasta clumps together, rinsing it under running water will swiftly separate the strands.

📍 Because I was using an air fryer and the heat source was very near, I covered it with foil. On the other hand, if you're using a conventional oven, position the pan in the center and bake at 350°F (175°C) for approximately 30 minutes without foil. Ensure it's not too close to the heat to avoid burning.