This roasted cherry tomato sauce is very easy and makes a delicious weeknight dinner with spaghetti!

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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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 the oven to 400 degrees F (200 degrees C).

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  • Cut the top off of the head of garlic and place on a piece of aluminum foil. Drizzle with oil and wrap up.

  • Roast in the preheated oven for 25 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

  • Place tomatoes on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.

  • Roast in the oven with garlic for 20 minutes more.

  • Remove from the oven and let cool until safe to handle, 10 to 20 minutes. Place tomatoes in a large bowl and squeeze roasted garlic onto tomatoes. Mash using a potato masher into a sauce.

  • Add spaghetti to sauce; mix well and top with mozzarella cheese and basil. Season with salt and pepper.

Cook's Notes:

Sometimes to save time, I'll roast the garlic in my toaster oven earlier in the day. Also, I will usually place the mozzarella in the freezer for half an hour for easier slicing.

You can use grape tomatoes instead of cherry tomatoes, if you prefer.

Nutrition Facts

519 calories; protein 29.6g 59% DV; carbohydrates 65.6g 21% DV; fat 15.2g 23% DV; cholesterol 48.4mg 16% DV; sodium 509.3mg 20% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/11/2019
I had a ton of fresh cherry tomatoes and basil to use up from my garden--and I'm so glad I chose this recipe to do so! This is an amazing pasta dish! Simple, fresh ingredients come together to make a flavorful sauce that is almost too good to be true! The only minor 'issue' is that the recipe has you make the pasta fairly early on in the cooking process--I would actually not do that, and wait until closer to the end, when the sauce is about done. Other than that, make it as-is, and you'll be in for a truly wonderful meal! Read More
(5)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2019
I had a ton of fresh cherry tomatoes and basil to use up from my garden--and I'm so glad I chose this recipe to do so! This is an amazing pasta dish! Simple, fresh ingredients come together to make a flavorful sauce that is almost too good to be true! The only minor 'issue' is that the recipe has you make the pasta fairly early on in the cooking process--I would actually not do that, and wait until closer to the end, when the sauce is about done. Other than that, make it as-is, and you'll be in for a truly wonderful meal! Read More
(5)
Rating: 4 stars
11/20/2019
Easy and tasty! Hold off on cooking the pasta until your tomatoes are roasted and ready for the sauce. I didn't let the tomatoes and garlic cool before mashing. I used a clean towel to squeeze the hot garlic over the roasted tomatoes. Read More
(1)
Rating: 5 stars
01/14/2020
I loved this recipe. It could use a little more ingredients. It's mostly pasta in the end. Adding some other veggies might be nice. I'm going to experiment with this recipe at a later date. Read More
(1)
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Rating: 5 stars
10/19/2019
Soooo very good Read More
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