Description
A vibrant and incredibly flavorful spaghetti sauce made from slow-roasted cherry tomatoes. Perfect for a quick weeknight meal, bursting with sweet and aromatic notes.
Ingredients
- 2 lbs cherry tomatoes (grape or teardrop work well)
- 4–6 cloves garlic, thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/2 cup fresh basil leaves, roughly chopped
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- Pasta of your choice, for serving
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). In a large roasting pan, combine cherry tomatoes, sliced garlic, olive oil, red pepper flakes, salt, and pepper. Toss to coat and spread in a single layer.
- Roast for 25-35 minutes, stirring halfway through, until tomatoes are softened, wrinkled, and many have burst.
- Transfer roasted tomatoes and all juices to a large skillet or saucepan over medium heat. Gently crush any un-burst tomatoes with a spoon.
- Simmer for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly. Add a splash of pasta water if needed.
- Remove from heat, stir in fresh basil. Taste and adjust seasoning as necessary.
- Serve immediately over cooked pasta, garnished with Parmesan cheese if desired.
- Prep Time: 10 mins
- Cook Time: 35-45 mins