Easy Roasted Tomato Pasta

5 from 23 votes

This roasted tomato pasta sauce is packed with rich, deep flavor from slowly roasting tomatoes, onions, garlic and anchovies before blending into a sauce. Fresh basil adds brightness, while the anchovies melt completely into the sauce, adding an incredible savory depth that really makes this pasta special. Trust me on this one, don’t skip them!

White plate with rigatoni pasta in a roast tomato sauce. Fresh basil leaves on top with a fork resting to the side.

Hello! I am updating this recipe with new photos and some extra tips and tricks. I actually just really felt like making it again! One of the things that is hard for a food blogger is we are constantly working on new recipes and that means we often don't get a chance to remake things.

This is such an incredible staple pasta sauce you need to have in your repertoire. I love that you can just throw all the ingredients on a tray and let the oven do all the hard work. Roasting everything brings flavour you just can't get any other way, it caramelises and adds a smokey note from the charred edges on the ingredients.

For some other tomato based recipes, try:

The anchovy factor!

I know anchovies are a love/hate ingredient but you really don't taste them in this, they add a salty, wonderful depth of flavour. Promise me you'll give them a try! Once everything is roasted and blended, fresh basil is added for the perfect finishing touch. If you already love anchovies my easy anchovy butter pasta is waiting for you!

Why roasting the tomato sauce ingredients is best

Roasting deepens the flavour profiles of the ingredients. Most foods have natural sugars inside them and roasting takes advantage of them making everything sweeter and more concentrated. I find it is also so much easier to just whack everything together in one tray and forget about it for 45 mins. Can't beat the smell too!

Ingredients:

Tomatoes - I use whatever looks good at the supermarket. This time I used a mix of vine and cherry tomatoes. Use whatever you like. You could also use tinned tomatoes if they aren't in season.

Onion - Roasted onion is so delicious! The charred edges add so much flavour and when blended it makes it slightly creamy.

Anchovies - I know that most people aren't huge fans of anchovies. I PROMISE you that you don't taste them but they add a depth of flavour like nothing else. Just use a few the first time. Please trust me on this! Obviously leave them out if you are vegetarian. I really like Ortiz anchovies.

Garlic - I put the whole cloves in unpeeled then pop them out before blending. Use as much garlic as you like.

Honey - I think any kind of tomato sauce benefits from a tiny bit of sweetness. It's just one teaspoon but balances everything out.

Chilli flakes - These are totally optional but adds a nice little hum to the sauce. A little goes a long way so just start with ¼ teaspoon the first time you make it to see what you like.

Basil - Fresh basil added at the end adds a lovely burst of freshness.

Butter - This is optional but a couple of tablespoons of butter is the pefect finishing touch.

Ingredients on a wooden chopping board. From top, a ramekin of honey, anchovies, vine tomatoes, garlic cloves, onion and basil.

How to make this recipe

The full ingredient list and more thorough step by step instructions are in recipe card below.

ONE: Layer the tomatoes, onion, garlic and anchovies in a baking dish.

TWO: Again, please trust in the anchovies and don't skip! (I mean, obviously you can skip but I promise they make it so delish!).

THREE: Drizzle with the honey, olive oil and finish with the chilli flakes and salt and pepper.

FOUR: Bake in the oven for 45 mins - 1 hour until it looks like this. I always judge by the edges of the onions, they should be charring slightly.

FIVE: Transfer to a pot that can go on the stove and will be big enough to add the cooked pasta into.

SIX: Blend with a stick blender until smooth (transfer to a food processor if you need).

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Finishing the sauce

Gently the heat the sauce on the stove with some torn basil. Add your cooked pasta in and let it gently bubble away for a min or two. Finish with the butter is using.

Expert tips

Roast the ingredients long enough to just start getting a charred edge on the onions. The onions are always what I look at through the oven door!
Again, don't skip the anchovies. Broken record, I know.
There is no tricky pasta timing here you can pop your pasta on once you have blended the ingredients.
Have it gently simmering in a fry pan or pot that will fit all your pasta. I like to let the pasta gently bubble in the sauce for a couple of mins. You can undercook your pasta by a minute for this reason.
Heat your plates! This seems like a weird tip but pasta gets cold so quick. I always have plates warming in my oven while I am cooking the pasta.

What pasta shape is best?

I think the beauty of a sauce like this is that it will literally go with any shape. I had a craving for rigatoni, which is one of my favourite dried shapes.

If you feel like making some pasta from scratch then use my easy homemade pasta dough. It will never fail you! You could use it to make some homemade pappardelle which would be beautiful with this sauce.

If you know me at all, you know I am passionate about hand rolled shapes. I love them as you need little to no equipment (you don't need a pasta roller!). Check out my semolina pasta dough, which you could then make hand rolled gnocchi sardi pasta or orecchiette.

Love roast tomatoes?

Check out my orzo pasta salad topped with delicious roasted cherry tomatoes.

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Recipe FAQs

What tomatoes are best for this sauce?

Anything! I often do a mix of vine tomatoes and cherry tomatoes. If tomatoes aren't in season use a couple of cans of tomatoes instead.

Can I freeze this sauce?

Absolutely! wait for it to cool completely then freeze in a container for up to three months. Skip adding the basil, add that in when you come to cook it.

How much pasta per portion?

Weighing out pasta portions is the only way! It means you have the ultimate sauce to pasta ratio. 100g dried per person or 150g fresh.

Does it matter what olive oil I use?

For the best results use an extra virgin olive oil. I love to drizzle some around the edge of the finished dish too.

Can this recipe be doubled?

Absolutely! I find it hard giving a yield for this sauce as it depends how saucy you like it!

Rigatoni pasta in a roast tomato sauce. Fresh basil on top.

Want some other sauces to try?

I have so many delicious recipes to try! If you loved this easy roast tomato pasta sauce then PLEASE try my balsamic cherry tomato pasta, it's divine. If you would like a creamier sauce then check out my creamy tomato pasta sauce, it's a classic.

For some other vegetarian options (this is vege if you omit the anchovies) then try my new red pepper pesto pasta. Cacio e pepe style sauces are my favourites and if they are yours too please make my cacio e pepe with basil and olives. Dream combo!

Nests of cooked linguine pasta in a balsamic cherry tomato sauce. Torn burrata at the side left and fork at right with pasta twirled around it. — Balsamic Cherry Tomato Pasta

Gnocchi sardi pasta cooked in a cacio e pepe sauve with olives and basil. On a white plate with a fork resting into the pasta. — Balsamic Cherry Tomato Pasta

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