Slow-Roasted Tomato Sauce With Pasta
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2(28-ounce) cans whole, peeled tomatoes
- 6garlic cloves, peeled
- ¼cup olive oil
- 2teaspoons hot sauce of choice (optional)
- ½teaspoon kosher salt, plus more as needed
- 1pound mezze rigatoni, penne or other tubular pasta
Nutritional analysis per serving (4 servings)
611 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 100 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 18 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
- Step 2
Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
- Step 3
Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and ½ cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.
- Tomato sauce can be made up to 4 days in advance. Reheat before using.
Private Notes
Comments
Instead of reserving noodle water, I reserved the juice from draining the tomatoes to add for the sauce, turned out amazing!
Wonderful. Deep flavors from simplicity. Perfect for a winter lunch. Couple of thoughts: -Make sure you like garlic because six cloves can be overpowering. -If you like more sauce than just a coating would suggest using just 3/4 lb of pasta. The sauce cooks down so much that a full pound is a bit thin. -Flavors are so concentrated that a knob or two of butter thrown in at the end works well.
Super easy recipe resulting in a rich, complex, and flavorful sauce. I serve this with fresh pasta and it was a huge hit with my family. I made one and a half times the recipe to a pound of pasta and the amount of sauce was just right.
Loved this sauce! Used a baking dish because didn’t want to cook on aluminum baking sheet, so maybe it came out a little more liquidy and less carmelized than it might have, but depth of flavor was terrific.
I have used a variation of this for years now. Just let it cook down longer until the top of the sauce is deep brick red, and the sides of the pan have a rim of seemingly black burned sauce. As I unexpectedly found out, that brick red top and those blackened bits were instead a wonderful caramel taste. So now I always use a knife, spatula etc, to scrape those side bits down into the sauce, stir in and let stand in the oven while the pasta cooks...if desired, I do add pasta water before serving.
I used fresh tomatoes. The sauce was easy and delicious.
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