Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.

  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.

  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.

  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts

400.5 calories; protein 11.7g 23% DV; carbohydrates 64g 21% DV; fat 11.1g 17% DV; cholesterol 1.9mg 1% DV; sodium 207.3mg 8% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2012
Love Love Love Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini but used this sauce in roasted veggie lasagna and what else can I say... YUM!!! Read More
(9)

Most helpful critical review

Rating: 2 stars
10/10/2013
Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil. Read More
32 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/03/2012
Love Love Love Love this sauce. So easy to make I don't think I'll ever use jarred sauce again! I didn't make the Ditalini but used this sauce in roasted veggie lasagna and what else can I say... YUM!!! Read More
(9)
Rating: 4 stars
02/18/2013
Too much oregano for my taste and no Basil?? Read More
(6)
Rating: 5 stars
08/18/2013
I used the idea and experimented a bit. To 5 lbs of fresh roma tomatoes from our garden I added 2 large onions 2 large green peppers lots of fresh oregno and a small pile of garlic (along with generous olive oil of course)! Baked for 1hr 10 min then left it in the oven til all the heat was dissipated. I ended up with a delicious concentrated slurry to serve as a base for our marinara. I added 2 cans of tomato sauce and simmered. We added sweet Italian sausage cut in bite-size chunks (pre-fried) plus a lb or so of pre-fried ground beef (plenty of pepper a bit of salt). The idea of carmelizing these ingredients is genius! Read More
(4)
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Rating: 5 stars
03/06/2013
I LOVED this recipe! The sauce is absolutely delicious however I would recommend doubling the serving size- when I made this for some friends the sauce was literally gone before half of the pasta was even touched. Needless to say everyone loved it Read More
(4)
Rating: 4 stars
07/30/2012
Made this tonight with fresh tomatoes just added some extra garlic and fresh basil and oregano. Great! We'll be making this again Read More
(4)
Rating: 5 stars
05/16/2013
Oh. My. Goodness! Really really really great sauce. Did I mention this sauce was really great? You must buy the San Marzano tomatoes. I didn't think they would make a difference but then I thought why would Chef John lie? He wouldn't!! I quadrupled the recipe for a large office lunch with a few cups left over to stash in the freezer. I paired this with the World's Fastest Meatballs (also by Chef John) to make meatball subs. I also used this sauce with stuffed mushrooms and it was heaven. I could drink this sauce! Read More
(3)
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Rating: 5 stars
04/27/2014
The house smells so good when I make this sauce. I did not add any water afterwords so it would stay nice and thick. It Makes the best pizza sauce. Awesommmeee! I have made it twice now. First time with dried oregano still awesome.the second time with all fresh herbs even more better! Thank you Chef John. Read More
(2)
Rating: 5 stars
08/17/2012
Our home grown San Marzano tomatoes garlic herbs and onions made this sauce into absolute perfection. I wish there was some way to preserve the aroma of the roasting vegetables it is pure heaven. Aside from using fresh tomatoes we followed the recipe to the letter and will continue to do just that since there is no way to improve on this wonderful sauce. Read More
(2)
Rating: 5 stars
05/22/2013
Simple but very good. What more can I say? Delicious. Read More
(2)
Rating: 2 stars
10/10/2013
Wouldn't make again. Way too spicy (red pepper flakes?). I suggest simmering sauce after adding cold water while waiting for pasta to boil. Read More