Who among us doesn’t cherish the memory of grandma’s sauce on a Sunday morning? The aroma that filled the house, the fresh taste of just-picked tomatoes, the slow cooking that released all the flavors of tradition. Let yourself be enchanted by a first course that smells of tradition and is dressed in elegance: Roasted Tomato Spaghetti. A perfect combination of rustic simplicity and the sophistication of modern cuisine, where the authentic taste of the tomato is enhanced by oven cooking, releasing an intense and irresistible flavor. Close your eyes and imagine: the warm Sunday morning sun, the intoxicating scent of tomatoes freshly picked from the garden, grandma lovingly cooking them in her simple and tasty sauce. Here, Roasted Tomato Spaghetti captures that essence, revisited in a gourmet key for an unforgettable sensory experience. Preparing them is easy and quick: just a few fresh, seasonal ingredients are enough to create a dish that will win over even the most demanding palates. The cherry tomatoes, roasted in the oven until they achieve a soft and caramelized consistency, release a thick and rich sauce that envelops the spaghetti, creating an explosion of flavors that will take you back in time with a pinch of innovation. Don’t miss this recipe and get ready to enjoy a dish that is an ode to tradition and genuine goodness. Roasted Tomato Spaghetti will become a must on your table, winning you over with their simplicity and refined taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stove, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 142.41 (Kcal)
- Carbohydrates 28.74 (g) of which sugars 4.03 (g)
- Proteins 3.45 (g)
- Fat 1.60 (g) of which saturated 0.25 (g)of which unsaturated 0.17 (g)
- Fibers 3.33 (g)
- Sodium 265.32 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz spaghetti
- 4.4 lbs vine tomatoes
- 2 Tropea red onions
- 4 cloves garlic
- cup extra virgin olive oil
- to taste salt
- 1 pinch black pepper
- 10 leaves basil
- 1 sprig thyme (Optional)
Tools
- 1 Food Mill
- 1 Baking Tray
- 1 Pot
- 1 Casserole
Steps
To create this intensely flavorful and refined dish, I began by thoroughly washing and drying the vine tomatoes. Then, I cut them in half and then into wedges, resulting in two different sizes. I placed the tomatoes in a large bowl and seasoned them with the onion cut into rings (even large ones, as everything will later be passed through a food mill). I also added fresh basil, a few sprigs of thyme, garlic cloves, extra virgin olive oil, and a sprinkling of black pepper. Mixing all the ingredients carefully, I spread the homogeneous mixture on a baking tray lined with baking paper.
The tomatoes, thus seasoned and ready for cooking, will be the base for an irresistible sauce that will envelop the spaghetti, creating an explosion of flavors that will win over even the most demanding palates.
After preparing the seasoning with the tomatoes, onions, and herbs, it’s time to cook them in the oven. We spread the mixture evenly on the tray and let it cook in the oven preheated to 356°F for about 45-60 minutes. The cooking time may vary depending on the type of oven and the size of the tomatoes, so it’s important to keep an eye on the tomatoes and ensure they are well-wilted and caramelized on the entire surface, both above and below.
Once cooked, we take the tomatoes out of the oven and let them cool for about ten minutes. After this time, with the help of a food mill, we carefully pass the entire mixture, including the spices, garlic, and onion.
This step is essential to obtain a smooth and velvety sauce, encapsulating all the flavor and intensity of the roasted tomatoes. It will not be necessary to add any other ingredients at this stage because the obtained seasoning will have already absorbed all the desired aromas and fragrances. Pass everything with care and patience until the tomato skins are well-dried. At this point, your roasted tomato sauce is ready to be used to dress your spaghetti. Continue with the recipe to discover how to prepare the pasta and complete the dish!
Now we put the tomato sauce obtained with the food mill into a pot. Cook for about ten minutes over low heat, stirring occasionally, to thicken the sauce and remove any excess water from the tomatoes. Add a hot chili plant if desired, and in the meantime, cook the pasta in plenty of boiling salted water. I used spaghetti, but you can choose the format you prefer.
Finally, after thickening the sauce enough to season the pasta, drain it al dente and add it directly to the warm, not too hot sauce and mix well to ensure the pasta blends well with the tomato sauce. Let the dish rest for a few minutes. This simple step allows the aromas to release and intensify, giving the pasta an even richer and more enveloping taste.
Your roasted tomato spaghetti, the perfect union of tradition and gourmet taste, is finally ready to delight your palate!
Personalize your dish with a sprinkle of grated cheese to your liking: Parmesan, Pecorino Romano, or any cheese you prefer. A pinch of black pepper or, for the bold, a fresh hot chili will add a touch of zest.
Get ready not to be able to resist! These tomato spaghetti are so tasty and irresistible that one plate won’t be enough.
Enjoy your meal!
Fabio Verdiglione, DadCook
Here are some tips and variations to make your roasted tomato spaghetti a true culinary masterpiece:
1) The choice of tomato: Choose fresh, seasonal, ripe, and fragrant tomatoes, such as San Marzano, Vine, or Cherry tomatoes.
Variety and colors: Don’t limit yourself to just one type of tomato. Combine different colors and flavors for a richer and more complex sauce.
Confit tomatoes: For a caramelized and irresistible touch, cook the tomatoes in a low-temperature oven with extra virgin olive oil, herbs, and a pinch of sugar.
2. Roasting the tomatoes: Cooking the tomatoes in the oven or on the grill intensifies their flavor and gives the sauce a smoky note.
Golden sauté: A sauté of onion and garlic golden in extra virgin olive oil gives depth and complexity to the sauce.
Fresh herbs: Add basil, oregano, thyme, or marjoram during cooking for an irresistible aroma.
Spicy chili: For spice lovers, add a fresh chili or a pinch of chili powder for a touch of zest.
3. Gourmet ingredients, burrata or stracciatella: Add a spoonful of burrata or stracciatella to the sauce just before serving for an explosion of creaminess.
Aged Grana Padano: A grating of aged Grana Padano gives the dish an intense and refined taste.
Toasted pine nuts: Toasted pine nuts add crunchiness and an irresistible toasted aroma.
Fresh basil: Decorate the dish with fresh basil leaves for a touch of color and fragrance.
4.Roasted Tomato Spaghetti with Ricotta Salata: a creative variation: Add a spoonful of grated ricotta salata to the sauce for a salty and savory taste.
Roasted Tomato Spaghetti with Black Olives: Add pitted black olives sliced into rings to the sauce for a Mediterranean touch.
Roasted Tomato Spaghetti with Capers: Add a spoonful of desalted capers to the sauce for a spicy and tangy taste.
With these tips and variations, you can create endless versions of roasted tomato spaghetti, amaze your guests and delight your palate with a simple yet refined dish.
Enjoy your meal!
Wine Pairing for Roasted Tomato Spaghetti: a perfect marriage of tradition and taste
Roasted Tomato Spaghetti is a classic dish of Italian cuisine, simple to prepare but rich in taste and tradition.
Choosing the right wine to accompany this dish is essential to enhance its flavors and create a truly special culinary experience.
Characteristics to consider for the wine:
Freshness: The tomato has a naturally acidic taste, so it is important to choose a wine with good freshness to balance this acidity. A wine with too low acidity might seem flat and bland, while an excessively acidic wine might accentuate the tomato’s acidity.
Structure: The roasted tomato sauce has a full-bodied texture and intense flavor, so it is advisable to pair it with a wine with medium or medium-high structure. A wine that is too light might seem too thin and delicate, while a wine that is too full-bodied could overpower the taste of the tomato.
Savory: Tomatoes also have a savory component, so it is important to choose a wine with moderate savoriness to balance this taste. A wine that is too savory might seem salty and unpleasant, while a wine that is not savory enough might seem flat and tasteless.
Recommended wines:
Whites:
Vermentino: An Italian white wine with good freshness, medium structure, and moderate savoriness. Vermentino also has fruity and floral notes that pair well with the flavors of the tomato.
Fiano di Avellino: Another Italian white wine with good freshness, medium structure, and moderate savoriness. Fiano di Avellino also has mineral notes that go well with the flavors of roasted tomatoes.
Sauvignon Blanc: An international white wine with high freshness, medium structure, and moderate savoriness. Sauvignon Blanc also has herbal and spicy notes that can add a touch of complexity to the dish.
Rosés:
Cerasuolo d’Abruzzo: An Italian rosé wine with good freshness, medium structure, and moderate savoriness. Cerasuolo d’Abruzzo also has fruity and floral notes that pair well with the flavors of the tomato.
Salice Salentino Rosato: Another Italian rosé wine with good freshness, medium structure, and moderate savoriness. Salice Salentino Rosato also has mineral notes that go well with the flavors of roasted tomatoes.
Reds:
Barbaresco: An Italian red wine with good freshness, medium structure, and soft tannins. Barbaresco also has fruity, spicy, and toasted notes that pair well with the flavors of roasted tomatoes.
Valpolicella Ripasso: Another Italian red wine with good freshness, medium structure, and soft tannins. Valpolicella Ripasso also has fruity, spicy, and dried fruit notes that pair well with the flavors of roasted tomatoes.
Choosing the wine based on personal tastes:
Besides the recommended wines, the choice of the perfect wine to accompany your Roasted Tomato Spaghetti also depends on your personal tastes. If you prefer white wines, choose a wine with good freshness and medium structure. If you prefer rosé wines, choose a wine with good freshness and moderate savoriness. If you prefer red wines, choose a wine with good freshness, medium structure, and soft tannins.Regardless of the wine you choose, make sure to serve it at the right temperature. White and rosé wines should be served chilled, between 50°F and 54°F. Red wines should be served at room temperature, between 64°F and 68°F.With these guidelines, you will be able to choose the perfect wine to accompany your Roasted Tomato Spaghetti and create a truly memorable culinary experience. Enjoy your meal!
FAQ (Questions and Answers)
Can I use San Marzano tomatoes instead of Vine tomatoes for the roasted tomato spaghetti recipe?
Yes, you can absolutely use San Marzano tomatoes instead of Vine tomatoes for this recipe! Both types of tomatoes are excellent for sauces and will give your roasted tomato spaghetti a delicious flavor.
Besides San Marzano and Vine tomatoes, you can also use other types of tomatoes for this recipe, such as canned tomatoes or cherry tomatoes. The choice of tomato will depend on your personal taste and the availability of ingredients in your area.
