slow roasted tomato pasta

Slow roasted tomato pasta // loveandlemons.com

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 // loveandlemons.com Slow roasted tomato pasta // loveandlemons.com

slow roasted tomato pasta

Yield: serves 4-6

slow roasted tomato pasta

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

  1. 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)
  2. Cook your pasta in salty water until a little less cooked than al dente, reserving some of the pasta water.
  3. 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).
  4. 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.
  5. 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.

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31 comments

  1. I was inspired by this method of slow roasting tomatoes, that I even named my blog after them! (Nigella Lawson has a recipe for moon blush tomatoes similar to this). So easy and no work too for a fancy meal for two or a crowd. Fantastic

    • jeanine from loveandlemons.com on said:

      I just searched for that recipe, I’m fascinated by her method of turning the oven off. Thanks for sharing and what a perfect blog name :)

  2. Yum! What a perfect pasta dish for summer. Slow roasted tomatoes are my favorite… the only problem is having enough patience to let them finish cooking.

    • jeanine from loveandlemons.com on said:

      oh I know… I started these one morning when I realized my bowl of tomatoes was probably not going to last another day. But I don’t usually think that far in advance :)

  3. Jennifer from blog.jchongstudio.com on said:

    this is perfect, love love love the first shot

    • jeanine from loveandlemons.com on said:

      thanks Jennifer!

  4. I’m such a huge fan of simple 3 or less pasta dishes. They’re usually just so fresh and so perfect. This recipe came at a perfect time – the tomatoes from the backyard are starting to come in like crazy! Looking forward to trying this one.

    • jeanine from loveandlemons.com on said:

      me too… some olive oil and lemon go a long way for me. Roasting is a great way to deal with tons of tomatoes – I’m always amazed how I start with a huge bowl and it cooks down to a small handful :)

  5. Emma from coconutandberries.com on said:

    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 :)

    • jeanine from loveandlemons.com on said:

      the perfect use for tons of tomatoes :) Hope you like!

  6. This is my idea of a perfect meal. So simple, but so flavorful and delicious!

  7. 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.

    • jeanine from loveandlemons.com on said:

      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.

  8. Tieghan from halfbakedharvest.com on said:

    Love this! Slow roasted tomatoes are so good. The 8 hour cooking time is an awesome thing! Gorgeous dish!

  9. Cookin Canuck from cookincanuck.com on said:

    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.

  10. I am positive it tastes as good as it looks. Your first image is stunning.

  11. Mareen [eeny] from eenysuniverse.blogspot.com on said:

    mhh, this looks so good.
    definitely going to put it on my menu for the weekend.

  12. Meryl on said:

    This looks lovely…what a perfect way to enjoy pasta in the summertime!

  13. Kathryn from londonbakes.com on said:

    Such a perfect summer meal – I don’t think I can think of anything that I’d rather eat right now.

  14. This is GORRRRGEOUS. I’m going to whine until someone feeds me. Starting now.
    WAAAAAAAHHHHHHHH.

  15. Jessica on said:

    Making this tonight! Have some olives that need to be used, so going to try and purée those as a substitute for anchovy paste.

  16. Gene Cox from texas-food-handler.com on said:

    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.

  17. Pingback: roasted cherry tomato bowls | Love and Lemons

  18. Excellent way of explaining, and good piece of writing to get data about my
    presentation subject, which i am going to present in academy.

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