Cherry Tomatoes – These are the small, juicy round tomatoes that pop when you bite into them. They burst open when they’re roasted and created a delicious sauce. They are sometimes harder to find year round so grape tomatoes are a fine substitution.
Garlic – With only a few ingredients in this recipe, fresh garlic is highly recommended.
Pasta – My preference is linguine, but really any long pasta will work.
Red Pepper Flakes – For a little heat.
Fresh basil – There’s just nothing better in a pasta dish than fresh basil. It’s bright flavor is essential to this recipe. Fresh herbs make such a different in pasta sauce.
Olive Oil – Combined with the cherry tomatoes to create a rich sauce.
Fresh Parmesan Cheese – Optional, but great for topping your pasta and adding a nutty, salty flavor.
Salt and Pepper – as needed.
How To Make Roasted Tomato Pasta
Be sure to check the recipe card below for full ingredients & instructions.
Place tomatoes and garlic in a large baking dish and drizzle with olive oil and toss with herbs and seasonings.
Place the dish in the oven to roast for about 30 minutes. While the tomatoes are roasting, cook the pasta to al dente in a large pot. Save some of the pasta water for the sauce.
The tomatoes will be shriveled and bursting with juiciness. Toss pasta with cherry tomatoes, adding pasta water as needed to create a consistency you like.
Serve with Parmesan cheese and fresh basil for garnish.
What other recipes can I use for roasted cherry tomatoes?
Plum tomatoes are the best for making a smooth spaghetti sauce. For a rustic tomato sauce, cherry tomatoes are delicious. Add them to pizza, pasta, or your morning eggs!
Can you freeze fresh cherry tomatoes?
Yes! If you happen to have an overabundance of cherry tomatoes in your garden, they are super easy to freeze. Just lay them out on a baking sheet and pop them into the freezer. Once the tomatoes are frozen, you can toss them into a freezer bag and keep them to use in the off-season.
This pasta makes a delicious, light, and fresh vegetarian meal. If you’re looking to stretch it to feed more people or bulk it up to make it a little heartier, here are some great options.
Arrange the tomatoes and garlic in a large baking dish. Drizzle with olive oil and toss with oregano, basil, red pepper flakes, ½ teaspoon salt, and ½ teaspoon black pepper.
Bake at 400 degrees for about 30 minutes.
Meanwhile, cook the pasta to al dente according to package directions. Drain, reserving ½ cup of pasta water and set aside.
When tomatoes are finished, remove them from the oven and toss with the pasta, adding small amounts of the pasta water if needed, or a drizzle of olive oil. Top with fresh basil and fresh grated Parmesan cheese if desired.
Storage: Place leftover pasta in an airtight container and keep it in the fridge for 3-4 days.Freezing: Pasta can be hit or miss in the fridge. It can get a little mushy so proceed with caution. Place in an airtight container and freeze for 4-6 months.Reheating: If frozen, thaw completely first. Reheat on the stovetop or in the microwave.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.