Updated: Nov 28, 2022
Your eyes aren’t tricking you, these are not zucchini noodles. As much as I love non-noodle noodles, some nights just call for a big bowl of pasta. Especially when I have more tomatoes than I know what to do with and a basil plant that is finally flourishing.
Slow roasting tomatoes is, well, slow. But it’s entirely hands-off and you really can’t mess it up. I find roasting to be an easy fix for my tomatoes that aren’t so perfect – you know, the ones that are sadly not that sweet. Eight or so hours later, they’re shriveled up little sugar bombs ready to be tossed into the most simple summer pasta.
slow roasted tomato pasta
Author: Jeanine Donofrio
Serves: serves 4-6
Ingredients
Make ahead - Roast the tomatoes:
- 8-10 roma tomatoes (or a few cups of cherry tomatoes)
- drizzle of olive oil
- salt & pepper
- fresh thyme sprigs
for the pasta:
- 1lb pasta (use brown rice pasta if gluten free)
- 4 cloves garlic, chopped
- a good amount of olive oil (1/4 cup or so)
- 1 tablespoon anchovy paste (omit if vegetarian, add extra salt as needed)
- fresh lemon juice & zest
- a few tablespoons of capers
- toasted pine nuts
- tons of fresh basil
- pinches of red pepper flakes
- salt & pepper, to taste
- pecorino or parmesan cheese, optional
Instructions
- Slice tomatoes in half, drizzle with olive oil, salt & pepper. Roast the tomatoes in approx a 200 degree oven. Add fresh thyme leaves near the very end. (so they don't burn). Roasting time will vary depending on the size of your tomatoes. I generally roast cherry tomatoes for 2-4 hours, and roma tomatoes (pictured), for 6-8. (See notes)
- Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
- In a large skillet, heat enough olive oil so it coats the bottom of the pan. When the oil is just barely simmering, and add the garlic and anchovy paste. Heat until fragrant (about 30 seconds). Add the pasta and toss, adding some pasta water as needed. Add a few pinches of salt & pepper and continue to cook the pasta in the skillet until the pasta is perfectly al dente. (about 2 minutes more).
- Remove from heat, add a few big squeezes of lemon, some zest, and stir in capers, pine nuts, red pepper flakes, fresh basil, salt, pepper and the tomatoes. Taste and adjust seasonings.
- Add more olive oil, salt, pepper, and grated parmesan cheese, to taste.
Notes
I realize this is a long time - the nice thing is that you can't really burn them in this low of heat, so you can let them go without watching them too closely. If you need them to roast quicker, turn the heat up a little more.
They're done when they're entirely dried out. (you can store them in a jar filled with olive oil). But feel free to take them out while they're still a little juicy and toss them directly onto your pasta.
tip: if I'm not going to be home for 8 straight hours, I turn the oven off (leave the oven door shut) and just turn it back on whenever I come back.
They're done when they're entirely dried out. (you can store them in a jar filled with olive oil). But feel free to take them out while they're still a little juicy and toss them directly onto your pasta.
tip: if I'm not going to be home for 8 straight hours, I turn the oven off (leave the oven door shut) and just turn it back on whenever I come back.
Been waiting all day to eat these and they did not disappoint!! So much flavor, loved every bite.
I’m guessing that the oven setting is 200F? Our tomatoes were burnt to a crisp at 200C. While I should have used my common sense, indicating the units for the oven temperature couldn’t hurt!
Just made this and it’s amazing! Perfect way to showcase tomatoes.
So glad you liked it, thanks for coming back to let me know!
Excellent way of explaining, and good piece of writing to get data about my
presentation subject, which i am going to present in academy.
this looks amazing!
最安価格
I find that slow roasting cures many ills, from meats to vegetables. I have forgotten to use this technique lately. Thanks for reminding me about it.
Making this tonight! Have some olives that need to be used, so going to try and purée those as a substitute for anchovy paste.
It’s amazing that the simplest recipes are the best ones isn’t it?
This is GORRRRGEOUS. I’m going to whine until someone feeds me. Starting now.
WAAAAAAAHHHHHHHH.
Such a perfect summer meal – I don’t think I can think of anything that I’d rather eat right now.
This looks lovely…what a perfect way to enjoy pasta in the summertime!
mhh, this looks so good.
definitely going to put it on my menu for the weekend.
I am positive it tastes as good as it looks. Your first image is stunning.
There’s something about the taste and texture of roasted tomatoes that seems so decadent, while still remaining healthy and fresh. What a wonderful pasta dish to highlight the flavors of summer.
Love this! Slow roasted tomatoes are so good. The 8 hour cooking time is an awesome thing! Gorgeous dish!
Perfect simple pasta recipe!
I’ve definitely roasted tomatoes before, but never to this texture. It looks like sundried tomatoes… is it a similar taste and texture this way? I guess it’s because when I’ve done it I use a higher temperature and a shorter roasting time. This seems almost like dehydrating…? Looks amazing, I have to try it! It especially looks like a great way to use up tomatoes quickly.
Hi Jamie,
Yep, exactly. When you roast them at a really low temperature for a long time, they dehydrate just like sundried tomatoes (it would just take longer in the sun). I roast them on high heat to get charred but stay juicy (if I’m making a fire-roasted tomato sauce or pureeing into a soup, that sort of thing…)
It’s also a great way to preserve them for a little longer. If they’re fully dry you can store them in a jar with olive oil just like you would keep sun dried tomatoes.
This is my idea of a perfect meal. So simple, but so flavorful and delicious!
I was just a few minutes ago flicking through a vegetable book I have, came across slow-roasted tomatoes and made a mental note to make them when all my tomatoes ripen! I’ll be making this pasta dish for sure then. They’re mostly still pretty green but when they start colouring up they’ll all go at once 🙂
the perfect use for tons of tomatoes 🙂 Hope you like!