Roasted Tomato Sauce for Pasta

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have never been a big fan of pasta, not ever, really. Oh, I know it is frugal and easy and quick, but still...

This simple dish of baked tomatoes with cheese may change all that. Many recipes of this kind call for cherry tomatoes. Since I did not plant a cherry tomato this year, I made this with what I had on hand. When I took a look at the fruit bowl, I made this dish with grown on the vine, standard size tomatoes, and you know what? 

It was really good. Actually better than good, good enough to share here, with all of you! 

How to make a roasted Tomato Sauce for Pasta.
Roasted Tomatoes for Pasta.
Roasted Tomato Sauce for Pasta
by the seat of my pants!
400-degree oven

4-6 fully ripe tomatoes cut into small chunks OR a pint of cherry tomatoes cut in half
2 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper
1/2 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley

8 oz spaghetti- bring water to boil when tomatoes go into the oven so that the pasta can be drained and ready when the tomatoes are done.

Pour the olive oil into the bottom of a 9X13 pan, sprinkle with the garlic. Add tomatoes in one layer. Sprinkle with the basil then salt and pepper.

Roasted Tomato Sauce for Pasta.

Cover with the cheese and bread crumbs.

Bake for 20 minutes.

Bring all ingredients to the center of the dish, add parsley and toss with the drained pasta. Offer additional cheese if desired. 


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  1. Melynda, this sounds so fresh, summery, and scrumptious.

  2. Thanks, I really enjoyed this dish. Looking forward to more simple, yet healthy pasta dishes.


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