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oven roasted tomatoes sauce recipe

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Claudia Rinaldi | Gourmet Project


  • 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
  • salt


  1. Preheat oven to 180°C (350°F).
  2. Roughly chop the oregano leaves.
  3. Slice the tomatoes and place them in a bowl, add the oregano, 1 teaspoon of olive oil and a pinch of salt. Mix well.
  4. 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).
  5. Meanwhile cook the pasta following package directions.
  6. Remove the tomatoes from the oven, place them back in the bowl, salt to taste, add the remaining olive oil & stir.
  7. Season your pasta.
  8. Sprinkle with parmesan cheese, if you please, and have a wonderful Italian night.