Roasted Roma Tomato Spaghetti Recipe

Roasted Roma Tomato Spaghetti Recipe | Life Is Sweet As A Peach

We have finally harvested the last of the tomatoes from our garden this year, and this recipe for roasted roma tomato spaghetti is one of the tastiest and easiest ways for us to get rid of them! We harvested over 40 pounds of tomatoes throughout the summer (and there’s only two of us – not sure what we were thinking on that one). We canned a bunch, gave more away, and even made salsa – but this recipe is one of the tastier ways to make use of fresh produce. We also grew our own garlic and basil, and let me tell you, after having garlic straight from the garden it’s so hard for me to buy from the store. Everything tastes better when you grow it yourself!

The recipe I followed is a family recipe from Russell’s mom, Patsi. Russ liked this recipe so much that it was one of the reasons we planted so many roma tomato plants this year; he couldn’t wait for it. I’ve modified it slightly depending on what ingredients we had on hand. It is NOT a saucy recipe like a traditional spaghetti and meatballs – it’s olive oil based. I actually prefer this kind of pasta sometimes – less heartburn! (In other news, getting old is a bitch).

Overall it’s pretty easy to throw together, and the hardest part is waiting for the tomatoes to roast in the oven. The recipe will take about an hour altogether to prep and bake.

Home Gardening: Tomatoes, Garlic, and Basil | Life Is Sweet As A Peach

Roasted Roma Tomato Spaghetti Recipe | Life Is Sweet As A Peach


Please see below to view a printable version of the recipe. Happy cooking!


  • Servings: 4-6
  • Difficulty: easy
  • Print



  • 10-12 roma tomatoes (or plum tomatoes, as they are sometimes called)
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 6 cloves of garlic (The original recipe calls for 3 cloves; you can use less but I love garlic, so I add more!)
  • 2 tablespoons dried parsley OR 1/4 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped (try not to substitute the basil if you don’t have to – fresh has way more flavor!)
  • 1/4 cup of olive oil (up to 1/2 cup if needed, depending on your taste)
  • 2 tablespoons butter
  • 1 pound spaghetti
  • 1/4 cup grated parmesan cheese
  • Large glass mixing bowl
  • Stockpot for cooking pasta
  • 9 x 13 glass baking dish


  1. Preheat your oven to 400 degrees.
  2. Wash and quarter tomatoes length-wise (remove stems) and place in large glass mixing bowl.
  3. Peel and slice/crush garlic; add to bowl.
  4. Add sugar, salt, pepper, dried parsley, and half of the olive oil to bowl. Mix all ingredients together until well coated, then transfer to glass baking dish.
  5. Bake the tomato mixture for approximately 40-45 minutes, until the tomatoes are tender.
  6. While tomatoes are roasting in the oven, boil your pasta water, and then begin to cook pasta when there is about 10 minutes left on the timer for the tomatoes. Once tender, remove pasta, drain, and place in same large mixing bowl you used earlier.
  7. Add remaining olive oil, butter, and fresh basil to pasta; toss. The butter should melt from the heat of the pasta. (If you find that your pasta is a little drier than you’d like, don’t add more oil yet. The roasting tomatoes will have their own liquid by the time you remove them from the oven).
  8. Once tomatoes are done, remove from oven. Scoop the roasted tomatoes from the baking dish onto the pasta, then toss. If needed, add some of the olive oil/liquid mixture from the baking dish, or, add more olive oil if you’d like. I’ve always found that there is more than enough of the tomato roasting liquid to coat the pasta nicely.
  9. Toss with fresh parmesan cheese and serve!

Roasted Roma Tomato Spaghetti Recipe | Life Is Sweet As A Peach


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s