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Meatless Monday

April 4, 2011

Who doesn’t love a good tomato sauce and pasta? I try to not make to many of my meatless meals involve pasta because I feel that’s the easy go to vegetarian dish.This one however is super flavorful and a new twist on the no brainer boil pasta and open a jar of sauce for dinner routine.  The veggie recipe for today is almost as easy but does require some planning ahead. I hope you enjoy it as much as we did!

Slow Roasted Tomato and Garlic Sauce


  • 3  pounds  plum tomatoes, cored and halved lengthwise
  • 1 large head of garlic
  • 1/4  cup  extra-virgin olive oil, divided
  • 2 1/4  teaspoons  kosher salt, divided
  • 1/2 teaspoon  black pepper
  • 8  whole peeled roasted garlic cloves
  • 1/4  teaspoon  crushed red pepper
  • 1/4 cup red wine
  • 12  ounces  uncooked pasta, any kind
  • 3/4  cup  (3 ounces) shaved fresh Parmigiano-Reggiano cheese
  • 3  tablespoons  torn fresh basil


1. Preheat oven to 225°.

2. Place tomatoes on a jelly-roll pan; sprinkle with 2 tablespoons oil, 3/4 teaspoon salt, and black pepper. Place garlic head in a piece foil and bunch up the foil so its like a bowl. Pour 1-2 tablespoons of olive oil over garlic and then seal the foil over the top of it.  Place foil on the baking sheet with tomatoes.  Bake for 4 hours.

3. Heat a large skillet over low heat. Combine roasted garlic, tomatoes, and red pepper in pan.

4. Cook pasta in boiling water with 1 1/2 teaspoons salt for 8 minutes or until almost al dente. Drain pasta, reserving 1/2 cup cooking liquid. Increase heat to medium-high under tomato mixture, and stir in reserved cooking liquid and red wine. Bring to a boil. Cook 3 minutes. Add pasta; cook for 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil.

I adapted the recipe from this one. I just like to up the flavor by roasting the garlic, adding more pepper, and using some red wine instead of just the pasta broth. It turned out sooooo good and I will definitely be making it again!

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