Make this 30 minute roast tomato paste for an unforgettable dinner in late summer! With toasted tomatoes, garlic, herbs and the pasta in each bite, you will make this recipe in the repetition.
Are you looking for more light and fresh pasta recipes to add to the dinner menu? Check out my green paste, 15 -minute lemon paste and vegan pasta recipes.
Cozy and delicious dinners should not be complicated. Just look at this simple vegan tomato recipe! Roast aromatic tomatoes, cooking pasta on the stove and then throw both together, you have left an addictively delicious meal that only takes 30 minutes.
Why roast tomatoes for pasta? Obviously, throwing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven makes each bite at the next level. The heat of the oven draws its natural sugars and its hidden flavors, and when it is combined with garlic and herbs, it obtains a cherry tomato sauce and perfectly sweet.
The whole simple, quick and healthy family will love this meal, especially when it serves a few dollops of my almond ricotta cheese!
Why will you love this easy roast tomato paste
- Simplicity to the best – Rost the tomatoes with herbs and aromatic, cook the pasta and then throw both together. This is all you need to do this 30 -minute dinner.
- A need for tomato season – Tomatoes prosper in late summer and also after trying this recipe. Rouble tomatoes, whether you use cherry tomatoes, gypsy tomatoes or camari tomatoes, pack each bite of this summer paste with sweet goodness and umami.
- Picky eater approved – Its simplicity and layers of Italian flavors make this meal difficult to resist, even by the most elegant dining rooms.
How to make vegan roast tomato paste
Find the complete recipe with measures on the recipe card below.
Cut the cherry tomatoes in half and put them on a plate. Drain with olive oil and then add the chopped garlic, salt, oregano and thyme. Pull -in the layer.
Bake tomatoes until soft, juicy and slightly carbonized.
In the meantime, cook the pasta in the kitchen according to the instructions in the package. Drain and reserve –
I used Orecchiette pasta, but any kind of pasta will work here. Use Spaghetti, Penne, Fetucini, Bowtie, gluten -free, zoodles, gnocchi or any other type you have at home.
Drain the cooked pasta in the oven with the tomatoes, along with the chopped basil and the lemon juice. Toss to combine.
Serve the paste immediately with vegan Parmesan cheese or dollops of my creamy vegan ricotta cheese and more basil at the top. Enjoy!
Frequently asked questions
Almost any type of tomato can be toasted, but as a rule, the smallest varieties are the best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but they also work well with tomatoes of grapes, Campari, gypsies or lead.
Feel free to roast the sliced onions, red bell peppers, chalots, carrots, zucchini or mushrooms next to the tomatoes and garlic. Or, after roasting, stir the capers or green or black olives with tomatoes and pasta for a living room explosion.
Transfer the leftover pasta to an airtight container and store it in the fridge for 2 to 3 days. When it comes to eating, heat the envelopes in the microwave or in a slightly oily pan in the kitchen.
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Preheat the oven to 400 degrees F.
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Cut the cherry tomatoes in half and put it on a safe baking dish in the oven. Pour the olive oil to the top of the tomatoes, then add the chopped garlic, salt, oregano and thyme. Stir the pan to combine it.
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Put in the oven and toast for about 30 minutes, until the tomatoes collapse and slightly abandon.
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While the tomatoes are roasted, cook the paste according to the instructions in the package.
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Once the tomatoes are over, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
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Serve -with a little grated Parmesan (I used violas) and more basil.
- For gluten, use gluten -free pasta noodles or zucchini noodles.
- For some added proteins, consider serving with grill.
Service: 1of 4 servings ; Calories: 373kcal ; Carbohydrates: 51g ; Protein: 9g ; Fat: 15g ; Saturated fat: 2g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 10g ; Sodium: 603mg ; Potassium: 492mg ; Fiber: 3g ; Sugar: 5g ; Vitamin A: 818IU ; Vitamin C: 39mg ; Calcium: 49mg ; Parró: 2mg
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