Oven roasted tomatoes sauce for very easy, tasty and healthy pasta nights.
My greengrocer, Isabella, always gives me great pasta recipes and most of them are as easy as spectacular. This time, as I was proudly announcing how florid my oregano plant was, she gave me this incredibly simple oven roasted tomatoes sauce recipe. It is full of fresh oregano: an aroma that violently comes out of the oven while tomatoes are getting tender and conquering a little crust to make them even more delicious!
This tomatoes sauce is simple, fresh, and easy. Isn’t that the kind of recipes we are all looking for?
Remember: bold instructions are for the kids helping you cook (because we are in the Food Revolution week).
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oven roasted tomatoes sauce recipe
- 16 piccadilly tomatoes 250 gr - 8,8 oz (cherry tomatoes are ok too)
- 2 teaspoons extra-virgin olive oil
- 1 handful oregano fresh or dried
- 5-6 oz long pasta (I used Tuscan pici once and linguini the second time) 160-180 gr
Preheat oven to 180°C (350°F).
Roughly chop the oregano leaves.
Slice the tomatoes and place them in a bowl, add the oregano, 1 teaspoon of olive oil and a pinch of salt. Mix well.
Distribute the tomatoes over a sheet pan (lined with parchment paper). Bake at 180°C for 8-10 minutes (until the tomatoes release their liquids and they almost totally evaporate).
Meanwhile cook the pasta following package directions.
Remove the tomatoes from the oven, place them back in the bowl, salt to taste, add the remaining olive oil & stir.
Season your pasta.
Sprinkle with parmesan cheese, if you please, and have a wonderful Italian night.
enjoy fresh tomato pasta sauce, family made