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Slow-Roasted Tomato Sauce

Slow-Roasted Tomato Sauce And Spaghetti

Slow-Roasted Tomato Sauce And Spaghetti both gorgeous and satisfying. Quick assembly then roast/ caramelize those tomatoes, and garlic in olive oil/ thyme.
Course Main Course
Cuisine American
Keyword Slow-Roasted Tomato Sauce And Spaghetti
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 599kcal
Author Kathleen


  • 1 Pound 6 Ounces Cherry Tomatoes
  • 3 Garlic Cloves, Peeled And Smashed
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Fresh Thyme Leaves, Chopped
  • 2 Teaspoon Brown Sugar, Packed
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 16 Ounces Dried Spaghetti
  • 2-3 Tablespoon Italian Parsley, Chopped, Optional


  • Preheat oven to 325 degrees.
  •  In a nonreactive 9X13 inch baking dish, add the olive oil, balsamic vinegar, thyme, brown sugar, salt and pepper and whisk to combine.
  • Add the tomatoes and garlic and toss to coat well.
  • Bake in preheated oven until tomatoes are softened and caramelized about 1 hour.
  • Meanwhile, cook spaghetti according to package instructions. Drain well. Pour the drained pasta back into the completely dry pot, it was cooked in. Pour the baked tomatoes and all the rest of the ingredients from the baking pan over the pasta and toss well. Serve.


Calories: 599kcal | Carbohydrates: 90g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 665mg | Potassium: 255mg | Fiber: 3g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 3.1mg | Calcium: 66mg | Iron: 2.8mg