roma tomato recipe
The Best roma tomato recipe
This recipe is perfect for weeknight dinners because it comes together fast, but it’s also special enough for company. I love serving it with crusty bread or over pasta, but it’s just as good on its own. The best part? Roma tomatoes are packed with vitamins and antioxidants, so you’re getting a flavorful dish that’s actually good for you. It’s one of those rare recipes that checks all the boxes—easy, delicious, and nutritious. I always keep a batch in the fridge because it’s just that versatile.
Roasted Roma Tomato and Basil Pasta
A simple yet flavorful pasta dish featuring sweet roasted Roma tomatoes, fresh basil, and garlic. Perfect for a quick weeknight dinner or a light lunch with a burst of Mediterranean flavors.
🥘Ingredients
- 1 lb Roma tomatoes, halved lengthwise
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 12 oz pasta (penne or spaghetti)
- 2 tbsp olive oil
- ¼ cup fresh basil, chopped
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a mixing bowl, toss the halved Roma tomatoes with olive oil, minced garlic, salt, pepper, and oregano until evenly coated. -
3
Arrange the tomatoes cut-side up on the prepared baking sheet. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. -
4
While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving ½ cup of pasta water. -
5
In a large bowl, combine the cooked pasta, roasted tomatoes (including any juices from the baking sheet), olive oil, chopped basil, and red pepper flakes (if using). Toss gently to combine. -
6
Add the reserved pasta water as needed to loosen the sauce. Stir in the grated Parmesan cheese and serve immediately.
🔧Equipment
- Baking sheet
- Mixing bowl
- Large pot
- Colander
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Roasted Roma Tomato and Basil Pasta Works
❓ Frequently Asked Questions About Roasted Roma Tomato and Basil Pasta
1. What makes Roma tomatoes ideal for cooking?
Roma tomatoes are meaty, low in moisture, and have fewer seeds compared to other varieties, making them perfect for sauces, pastes, and salsas. Their dense flesh holds up well during cooking, resulting in a thicker, richer texture without excess liquid.
2. Can I substitute Roma tomatoes with another type?
Yes, you can use other tomatoes like San Marzano, plum tomatoes, or even vine-ripened tomatoes in a pinch. However, you may need to adjust cooking time to reduce excess liquid, as these varieties can be juicier. For best results, strain or simmer longer to achieve a similar consistency.
3. How do I peel Roma tomatoes easily?
To peel Roma tomatoes, score an “X” on the bottom, blanch them in boiling water for 20–30 seconds, then transfer to an ice bath. The skins will slip off effortlessly. This method preserves the tomato’s shape and prevents mushiness.
4. Why does my tomato sauce taste bitter, and how can I fix it?
Bitterness often comes from overcooking the tomatoes or burning the garlic/onions. To balance it, add a pinch of sugar, a splash of balsamic vinegar, or a small piece of carrot while simmering. Fresh basil or a pat of butter at the end can also mellow the flavor.
5. How long can I store homemade Roma tomato sauce?
Homemade sauce can be refrigerated for up to 5 days in an airtight container. For longer storage, freeze it in portions for up to 6 months. To prevent freezer burn, leave a little headspace in the container or use freezer-safe bags. Reheat gently on the stove or in the microwave.