Martha Stewart's Roasted Tomato Pasta Sauce recipe

Pasta is a weekly staple for many.  It’s quick, it’s easy and it’s delicious.

While I usually keep zip lock bags of my basic tomato pasta sauce in the freezer on hand for quick and easy weekday meals, I felt like something different.  While browsing recipes online, I came across a recipe for roasted tomato pasta sauce on Martha Stewart.  A recipe from the doyenne of American cooking, it had to be good, right?  And, thankfully, it was.

This sauce couldn’t be easier.  Roast the vegetables, peel the skins off the tomato (assuming you want to), and blend the sauce.  There you have it – roasted tomato pasta sauce.

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The sauce is delicious, a great change from your regular tomato pasta sauce, and has a slight sweetness, thanks to the roasted carrot. Better still you can make up a large batch and use a portion immediately and freeze the rest.

This is only the second of Martha’s recipes I have tried, but both have been a success.  Are you a fan of Martha Stewart’s recipes?  What are your favourite Martha recipes?

 

tomato pasta sauce recipe


Roasted Tomato Pasta Sauce

 


Recipe adapted from Martha Stewart

Note: I halved the original recipe

Ingredients:

  • 600g (1.5 pounds) of tomatoes, halved
  • 1 medium onion, peeled and quartered
  • 1 carrot, sliced into 1/4-inch rounds
  • 4 cloves garlic, peeled
  • 1 tablespoon of olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup of fresh basil, chopped

Method:

  1. Preheat oven to 220 Celsius (425 Fahrenheit).
  2. Line a baking tray with grease proof baking paper and place the tomato, garlic, onion and carrot in a baking tray and coat with the olive oil, salt and pepper and toss to ensure everything is coated well.
  3. Turn the tomatoes over so that the cut side of  the tomato is facing down.
  4. Roast for 45 minutes to 1 hour, or until the vegetables are tender.   If vegetables begin to brown too quickly, push them toward the centre of the sheet.
  5. Allow the vegetables to cool slightly, then peel the skin off the tomato and discard.
  6. Transfer the vegetables and chopped basil to a blender and blend until the mixture is combined but not completely smooth.
  7. Add to cooked pasta and either refrigerate the remainder up to 1 week, or freeze up to 3 months.

 

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28 Comments

  1. Kayla April 4, 2011  8:13 am Reply

    This recipe is so simple, yet it looks amazing. I have not tried a roasted tomato pasta sauce before, and this looks like something that is worth trying!
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    • delicieux April 4, 2011  10:05 am Reply

      It definitely is so simple Kayla. And pretty healthy too. Let me know if you decide to try it :D

  2. Nicole@HeatOvenTo350 April 4, 2011  8:53 am Reply

    This looks delicious. I love how simple it is. I do like Martha Stewart recipes, but I'd have a hard time picking my favorite.

  3. Nadia April 4, 2011  1:48 pm Reply

    I love pasta! Will surely try the roasted tomato pasta sauce :)))

  4. Sonia@7spice April 4, 2011  4:51 pm Reply

    I never say NO to pasta, love in creamy sauce or tomato sauce. This is really great idea with nice and new change! People raves about Martha's recipes around and I've some cookbooks in 'to-buy-list'. Your pasta looks so mouthwatering. Love the idea of adding carrot. :)

    • delicieux April 4, 2011  6:02 pm Reply

      Hi Sonia, :D The carrot adds a slight sweetness to the sauce which is delicious.

  5. Not Quite Nigella April 4, 2011  5:36 pm Reply

    That looks like a great sauce. Next time I go away I'll freeze some bags of this for Mr NQN! :D

  6. CC11 April 4, 2011  6:12 pm Reply

    I really should get onto making my own pasta sauces to use and bottle - looks delish!

  7. kiki chaos April 4, 2011  7:10 pm Reply

    That looks so easy and delicious! I need to try this. Thanks :)

  8. Sylvie@GITK April 4, 2011  9:12 pm Reply

    I've made a version of this before but never included a carrot with the roasted tomatoes,what a great way to ensure the sauce is sweet. I have to make some more tomato sauce to stock in my freezer, I'm all out!
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  9. pizzarossa April 4, 2011  10:14 pm Reply

    This is one of my favourite sauces, but instead of carrots I roast sweet red peppers. Delicious! :D

  10. Tanvi@SinfullySpicy April 5, 2011  4:21 am Reply

    Oh this looks so yum.I always prefer homemade pasta sauce than the store bought ones.Now roasted tomatoes sound yum!And this has carrorts too..an added layer of flavor.I love the neat way in which you plated the penne.Good One!

  11. Sukaina April 5, 2011  4:21 am Reply

    I'm thinking of roasting some red peppers and making a pasta suace from that. I have to be honest and say me and Martha aren't the best of friends. I've tried a few of her cupcake recipes and they haven't turned out great. But this looks delicious.
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    • delicieux April 5, 2011  7:13 am Reply

      I think roasted red peppers would be lovely with this Sukiana :D Let me know how it goes.

  12. sonia April 5, 2011  7:33 am Reply

    The roasted pasta sauce is looking delicious, so fulfilling and loved its vibrant natural color and flavor...cheers !

  13. Juliana April 5, 2011  1:34 pm Reply

    Jennifer, your pasta look so pretty and tasty...what a great meal. Love the pictures as well. Have a great week :-)

  14. Lisa @ Tarte du Jour April 6, 2011  5:38 am Reply

    This pasta dish looks creamy and satisfying! I love when a basic is stepped up and made into something special. Lovely!

    • delicieux April 6, 2011  2:03 pm Reply

      Thank you so much Lisa :D That's the great thing about this pasta sauce, it looks special but is so easy to prepare.

  15. Johanna Anning April 6, 2011  11:09 am Reply

    I love this recipe. I am always on the look out for the ultimate pasta recipe... I think it is one of my 'happiest' dinners in the world, especially with a glass of wine! Cheers.

 

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