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Slow-Roasted Tomato Pasta

A summer glut solution that transforms ordinary tomatoes into something extraordinary — deep, sweet, intensely flavoured.

⏱ Prep: 15min 🔥 Cook: 110min 🍽 Serves: 4 📊 Easy 🍂 Summer ✓ Free
Servings
4
⏱ 15 Prep
🔥 110 Cook

🥕 Ingredients

  • 800g ripe tomatoes, halved
  • 6 cloves garlic, unpeeled
  • 4 tbsp extra virgin olive oil
  • 1 tsp sugar
  • 400g pasta (rigatoni or penne)
  • handful fresh basil leaves
  • to taste salt and black pepper
  • 50g parmesan, grated

👩‍🍳 Method

1
Preheat oven to 160°C. Place halved tomatoes cut-side up in a roasting pan with garlic cloves.
2
Drizzle with olive oil, sprinkle with sugar, salt and pepper. Roast 1.5–2 hours until concentrated and slightly caramelised.
3
Cook pasta in heavily salted water. Squeeze garlic from skins into tomatoes and mash roughly.
4
Toss hot pasta with tomato mixture. Add torn basil and parmesan. Serve immediately.
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