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Roasted tomato sauce, close up
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Spaghetti with Oven Roasted Tomato Sauce

This easy spaghetti with oven roasted tomato sauce is made with year-round grape tomatoes for a cozy, homemade dinner that’s so much better than jarred.”
Course Main Course
Cuisine American
Keyword slow cooker sauce, Slow-Roasted Tomato Sauce And Spaghetti, tomato sauce
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 472kcal
Author Kathleen

Ingredients

  • 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 teaspoons brown sugar, packed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 ounces dried spaghetti
  • 2-3 tablespoons Italian parsley, chopped, optional
US Customary - Metric

Instructions

  • Preheat oven to 325°F (163°C).
  •  In a nonreactive 9x13-inch baking dish, add the olive oil 91/2 cup), balsamic vinegar (2 tablespoons), thyme (1 tablespoon), brown sugar (2 teaspoons), salt (1 teaspoon), and black pepper (1/2 teaspoon) and whisk to combine.
  • Add the tomatoes (1 pound 6 ounces) and garlic (3) and toss to coat well.
  • Bake in preheated oven until tomatoes are softened and caramelized about 1 hour.
  • Meanwhile, cook spaghetti (16 ounces) 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.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 64g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 407mg | Potassium: 426mg | Fiber: 3g | Sugar: 7g | Vitamin A: 677IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg