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Close up shot of Roasted Cherry Tomato sauce with pasta on a serving platter with shaved parmesan cheese on top, looking at the dish from directly above. WIth napkins and plates and forks and spoons on the table with the pasta.

Roasted Cherry Tomato Sauce for Pasta

Print Recipe
Roasted Cherry Tomato Sauce for Pasta is a simple and delicious recipe that will have you wanting to make your own tomato sauce from now on! Amazing roasted vegetables along with perfectly cooked pasta and some freshly grated parmesan cheese all come together to make the perfect tomato pasta recipe for your next pasta night! It's a simple pasta dish with big flavor and it'll make you so happy that you made homemade tomato sauce!
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes

Equipment

  • 1 baking sheet
  • 1 pasta pot
  • 1 Sauce Pan

Ingredients

  • 1½ pounds Cherry Tomatoes
  • 2 large Carrots
  • 2 medium Yellow Onions
  • 1 Tablespoon Garlic
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Crushed Red Pepper Flakes
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Salt or to taste
  • 1 teaspoon Pepper or to taste
  • 1 cup Parmesan Cheese
  • 1 cup Cream Cheese
  • 1 pound Pasta

Instructions

  • Prep the baking sheet and line it with aluminum foil. For good measure, I like to spray the foil with cooking spray to make sure none of my veggies stick. I like a rimmed sheet pan so that there isn't any spillage when I get the veggies in and out of the oven.
  • Chop up your carrot and onions into smaller pieces, not much bigger than the size of your tomatoes.
  • Arrange your onions, carrots and tomatoes onto the baking sheet.
  • Drizzle the veggies with extra virgin olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, salt and pepper.
  • Mix the veggies together well so oil, vinegar and seasoning gets on all of the vegetables.
  • Roast the vegetables at 400* for 25-30 minutes, until the edges of the tomatoes and onions are browned. The veggies get all caramelized during the roasting process and they turn really sweet and it adds to the depth of flavor. It's magic!
  • While the vegetables are roasting, bring a pot of water to a boil and cook your pasta according to package instructions, cooked just to al dente. I chose cavitappi pasta for this meal because it's my favorite shape and it holds little bits and pieces of sauce all over so well. ***NOTE*** Before draining your pasta, keep a cup of the pasta water to add to the sauce.
  • Drain pasta and return to pot and put aside on stove until ready for sauce to be added to the pot.
  • Pour the vegetables into a heavy pot along with all the juices from the baking sheet. Using an immersion blender, begin blending the vegetables, adding the reserved pasta water as needed to thin out the sauce. Blend the sauce as smooth or as chunky as you'd like!
  • Warm the sauce on the stove to a gentle bubble.
  • Add in the cream cheese and parmesan cheese and stir until well blended.
  • Pour the sauce over the pasta and mix well.
  • Pour the pasta onto a platter or large pasta bowl.
  • Place some shaved parmesan cheese on top of the pasta platter for garnish.
  • Serve and Enjoy!

Nutrition

Serving: 2cups | Calories: 447kcal | Carbohydrates: 54g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 612mg | Potassium: 483mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3988IU | Vitamin C: 23mg | Calcium: 224mg | Iron: 2mg
Course: Main Course
Cuisine: Italian
Keyword: Cherry Tomatoes, Homemade Tomato Sauce, Roasted Cherry Tomato Sauce, Roasted Cherry Tomato Sauce for Pasta, Roasted Cherry Tomatoes, Roasted Tomatoes
Servings: 8 servings
Calories: 447kcal
Cost: 15