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Lunch recipe · from the recipe book

Roasted Garlic Cherry Tomato Pasta Sauce

Sweet, mellow roasted garlic and blistered cherry tomatoes simmer into a rustic, chunky sauce with a gentle herby finish.

Roasted Garlic Cherry Tomato Pasta Sauce

Ingredients

  • 15 cloves45 gGarlicwhole cloves, peeled
  • 3 cups450 gCherry tomatoes
  • 1 medium200 gZucchinicut into 1/2-inch pieces
  • 2 tbsp30 gTomato paste
  • 2 tbsp27 gOlive oil
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ cup60 gWater
  • ½ cup leaves12 gFresh basiltorn

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a 9x13-inch baking dish, toss the garlic, cherry tomatoes and zucchini with the olive oil, oregano, red pepper flakes, salt and black pepper.
  3. Roast for 35 to 40 minutes, stirring once halfway, until the garlic is soft and golden and the tomatoes have burst.
  4. Take the dish out of the oven, add the tomato paste and water, and stir, scraping up the browned bits.
  5. Mash the garlic cloves and tomatoes with a fork or potato masher right in the dish to make a chunky sauce.
  6. Return the dish to the oven for 5 minutes to thicken slightly.
  7. Stir in the basil just before tossing the sauce with hot pasta.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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