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Fall Meals: Roasted Garlic & Tomato Pasta

This Roasted Garlic & Tomato Pasta recipe is quick, healthy and so flavourful!

As often as I can I like to have Meatless Monday in our home. It’s actually kind of a relief for me on this day, because I don’t have to think about defrosting any meat, and I don’t have to BBQ.  It’s less stress for me and I like that! So today, I’m kickin’ off my week of Fab Fall Meals!

This great dish is one of my Meatless Monday go-to’s! It’s easy to make, it tastes amazing, and the recipe is very forgiving. You can add what ever you like to it, and use up what you might already have around the house. I’ll have some tips on this after the main recipe! Also, the BEST part about this dish?  While it’s baking, it makes your home smell amazing!

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Roasted Garlic & Tomato Pasta

This Roasted Garlic & Tomato Pasta recipe is quick, healthy and so flavourful!

Ingredients

Scale
  • 1015 vine ripened tomatoes (the more the better!, cut into 2 inch chunks)
  • 1 large onion (coarsely chopped)
  • 6 cloves garlic (peeled and chopped in half (more if you like))
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • salt
  • pepper (generously ground)

Instructions

  1. Chop the onions and garlic.
  2. Chop the tomatoes into 2 inch chunks (see tips).
  3. Then, in a 8×8 baking dish, toss together all the ingredients.
  4. Bake in a preheated 400 degree oven for at least 1 hour. It is a really high heat, so keep an eye on the sauce, and make sure to stir often. I check it every 10-15 minutes…
  5. The sauce will be done when all the tomatoes are soft and baked down.
  6. When the sauce is done baking, I like to mash down the garlic pieces with a fork. That way they are all mixed into the sauce, so you don’t have to eat big chunks of garlic. If you like the chunks, just leave them be.
  7. Serve over any kind of noodle you like! I like to use whole wheat spaghetti!

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(inspired by Chef at Home)

Serving options!

  • This recipe is great pureed too!  If you don’t like the chunkiness, just put the cooked mixture into a food processor and puree it before serving!  Delish!
  • Option:  You can also add red pepper chunks to roast with the tomato mix.  They add a really nice flavour!
  • Option:  This is a great recipe to sneak in extra nutrition!  Try adding 1/2 cup pureed pumpkin, or yam, after the sauce has finished baking.  I have had extra pumpkin puree around from all of my recent baking (my pumpkin spice loaf and pumpkin spice baked oatmeal), so I added the leftover unspiced pumpkin puree.
  • Option:  I love to add fresh goat cheese or parmesan cheese as a topping, to this pasta too!  So so good!

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8 Comments

  1. @Anonymous
    Hi!
    Oh gosh, I’m so sorry to hear they burnt! I always do mine at 400, but I really keep an eye on them, and stir them often.
    I’ll go back to my recipe, and maybe note that the tomatoes should be in 2 inch chunks…

    Thanks for e-mailing me! I’m so sorry your dinner didn’t work out!
    Jo-Anna

  2. Pingback: Easy Caprese Salad

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