Roasted Butter Tomato Sauce Pasta

Submit sponsored by the French Ministry of Agriculture. See under for extra particulars.

Since having a baby, I’ve discovered myself consuming extra meals from my childhood than I ever thought I might. Peanut butter sandwiches now with fig jam. Grilled cheese sandwiches up to date with romesco and avocado. And pasta by the use of this roasted butter tomato sauce. You’re by no means too outdated to your favourite childhood meals.

This roasted butter tomato sauce is a riff on the well-known Marcella Hazan recipe that makes use of canned tomatoes with onion and butter. Since we’re overflowing with tomatoes proper now, I made a decision to slow-roast roma tomatoes in Président butter and garlic. Add a pinch of salt and the melty wedge of Saint Andre cheese for the right summer season sauce.

Additionally, you may discover a heavy French presence on this recipe. For this recipe, I’m partnering with the French Ministry of Agriculture to deliver a bit of French tradition dwelling. What higher technique to take pleasure in dinner than with a bit of French affect (and french wine- particularly this Côté Mas Rosé Aurore). The slight fruit taste of this rosé is the right crisp steadiness for the pasta.

Butter Tomato Sauce


I are likely to preserve this pasta easy as a result of the tomato sauce is actually the star (particularly when the St. André cheese melts into the sauce, making it a bit extra like a cream sauce. Nonetheless, a number of swaps:

Alliums: Swap out the garlic for shallots or white onions.

Pizza: This tomato sauce is superb as a base for pizza. One be aware, the sauce could be a bit thin- reserve a number of the tomato liquid earlier than pureeing if you want a thicker sauce.

Greens: If I’ve any zucchini, I’ll usually pan fry that and add it to the pasta.



An up to date traditional, this tomato sauce is constructed from recent summer season tomatoes roasted in butter and garlic. Higher but, it’s served with a wedge of creamy cheese for an ideal pasta sauce.


  • Warmth your oven to 325˚F. Slice the roma tomatoes in half. Place minimize facet down in a roasting pan together with the butter, minimize into items, and the peeled garlic cloves. Add the salt and pepper then place the roasting pan within the oven. Roast, stirring sometimes, till the tomatoes are tender; 1 to 1 ½ hours.
  • As soon as the tomatoes are virtually performed, cook dinner the pasta till al dente. Drain and toss with a tablespoon of butter. Take away the tomatoes from the oven and pulse to puree right into a chunky sauce. Style and add extra salt as desired. Toss with the pasta. Serve with a sprinkle of basil and a slice or two of the St. Andre cheese.


Suggestions + Methods: For a thicker sauce, drain off and reserve any further butter/tomato liquid. Add again in to achieve a desired consistency.

Burn up leftover components: tomatoes, pasta, butter

Disclosure: This recipe was created in partnership with the French Ministry of Agriculture. All ideas and opinions are my very own. It’s content material like this that helps me preserve this website operating to offer the vegetarian recipes you see each week.

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