Baked Tomato Pasta Sauce (Useful in so many ways)

Baked Tomato Pasta Sauce

How do we love tomatoes? Let me count the ways. We do eat them raw, of course, especially in the occasional tomato salad, and we love Tomato  and avocado sandwiches on thick slices of the freshest bread, or tomato and pomegranate salad, and tomato tossed through hot spaghetti with a chilli and some olive oil. But best of all we love the transformation that occurs when juicy Autumn tomatoes are cooked.

Recently, I have been oven baking them into a wonderful sauce for pasta, for stirring through a vegetable hot pot, or for baking beans a la Tuscan Baked Beans (but use the juicy baked tomatoes instead of water). They are also great in curries – use them instead of fresh tomatoes when cooking Indian dishes. Blitz the tomatoes into a soup. The juicy roasted sauce can also be frozen for use in some later dish.

Similar recipes include French Tomato Sauce, Fettuccine with Cheese and Pepper, Pasta with Zucchini and Parsley Pesto, and Pasta with a Cauliflower SauceConfit Tomatoes are good too.

You might also like to read Why we Cook Pasta al dente.

You might like to browse all of our Pasta dishes and all of our Tomato recipes. Find inspiration in our Mid Autumn recipes.

Tomato Soup

Baked Tomato Pasta (or other) Sauce

Make a couple of slits in the tomatoes with a sharp knife.Place them into an oven proof dish. Into the dish also place onion, garlic, chilli, lime or lemon, perhaps some herbs. Drizzle with some good olive oil.

Cook the tomatoes in the oven at 100C to 150C all afternoon on a cool day. Every couple of hours give them a prod and a stir, and the tomatoes will give up their juice and the accoutrements will soften and collapse into the sauce. As an added bonus, they scent the house as they bake, and the oven will warm the kitchen.

Baked Tomato Pasta Sauce

The weather is cold today, so some of this sauce will transform our pasta tonight. The rest will go into the freezer for another day.

Baked Tomato Pasta Sauce


Make a double or Triple Batch of the Sauce

The sauce freezes well and is also excellent for many other uses. For example, puree and use as a sauce with Zucchini Gratin.

Zucchini Gratin

Or use to bake eggplants – layer eggplant slices in an ovenproof dish with the tomato sauce and a mix of gruyere and parmesan cheese. Begin with eggplant and finish with sauce and cheese. Bake in 180C – 200C oven for 30 – 40 mins or until bubbling and browned.

Cheesey Baked Eggplant with Tomatoes

Roast Brussels Sprouts and mix with a little sauce and drizzle with Turmeric Oil.

Roast Brussels Sprouts with Spicy Roasted Tomato Sauce and Turmeric Oil



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