Spaghetti with Oven Roasted Tomatoes


Today’s recipe is really super delicious.  I say that all the time, don’t I? But it is true none the less!

It is a perfect  recipe if you grow your own tomatoes and have too many ripe ones on hand, as you can use up 6-8 of them on this recipe alone. Actually, it is perfect even if you buy store bought tomatoes. 

I only made half a recipe (3 tomatoes)  since I was cooking for just myself. But I figured the cost for the full recipe.

I must have gazillion spaghetti tomato sauce recipes. And thing is, I love them all. This one is special though. Whenever you roast any vegetable it brings out all the yummy flavors of that vegetable. This is especially true for tomatoes.

I do not know where I found this recipe. But it doesn’t make much difference as I don’t make the original any more anyway. I leave out several things I did not like. So now I guess this is my recipe.

The aroma while the tomatoes are roasting in the oven drives. me. insane. Granted, that is a short trip for me. But it is one I love to take.

Here is what you will need for 4 people: 

6-8 very large very ripe tomatoes

Coarse sea salt to taste

4 garlic cloves coarsely chopped

½ cup minced flat-leaf parsley

2/3 cup extra virgin olive oil

1 pound spaghetti

Ground pepper

Grated Parmesan cheese

Here is what you do:

Preheat the oven to 425 degrees.

Lightly oil a baking pan.

Wash and dry, then slice each tomato in half crosswise.

Coarsely chop the garlic……

…………… and mince the parsley.

Place cut tomatoes in the baking pan and pour most of the olive oil over the tomatoes. (Reserve just a little.) Then sprinkle with the salt. Even though the recipe call for sea salt you can use any salt you like and can afford. I have it on good authority that salt is salt. (“What Einstein Told His Cook,” author Robert L. Wolke.)

Now sprinkle the  garlic, and parsley over the tomatoes. Sprinkle the remaining olive oil over the garlic and parsley.

Place the pan in the preheated oven and roast for 30 to 45 minutes until the tomatoes are soft and juicy.

Check the tomatoes every 15 minutes or so. If need be add a bit of water and/or more olive oil to the bottom of the pan if it looks too dry or the juices and tomatoes start to burn. Or alternatively, you can also turn the oven down a bit.

What you want is for the tomatoes to soften and even collapse a bit so that they are nice and juicy.

Start your water for the spaghetti so that the spaghetti is ready when the tomatoes are done. Try to have the spaghetti cooked at the same time the tomatoes are done. 

Drain your spaghetti and toss in a bowl. 

Remove the tomatoes from the oven.

Scrape the roasted potatoes with the pan juices into the bowl with the spaghetti.

Break the tomatoes up and mix the tomatoes and their juices into the spaghetti. Taste and add a dash of pepper and more salt if needed. Mix very well.

Put the spaghetti in a serving bowl and top with some grated cheese. In the ingredient picture I show a block of Parmesan. But, of course,  you can use any kind.

Serve family style. Pass the plate, dig in and enjoy. Great with a crisp lettuce salad, Italian bread , and a glass of wine.



6-8 very large very ripe tomatoes               $3.74

Coarse sea salt to taste                             $0.06

4 garlic cloves coarsely chopped                 $0.16

½ cup minced flat-leaf parsley                   $0.12

½ to two-thirds cup olive oil                      $0.70 to $1.10*                    

1 pound spaghetti                                     $1.29

Grated Parmesan cheese                           $1.18

Ground pepper

Total cost for 4 people = $7.65

*Used the higher cost in total

Cost per person = $1.91

Bon Appetit!!!

I have used today’s quote before. But it is perfect for today’s menu. And who am I to argue with Sophia Loren!!!!!!!

Quote of the Day:  Everything you see I owe to spaghetti.   Sophia Loren

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