Jamie Oliver Roasted Tomato Pasta Sauce

There’s something magic about the smell of tomatoes roasting. It hits you like an old song — warm, smoky, a little sweet. Makes you want to stand barefoot in the kitchen, windows open, wooden spoon in hand, pretending you’re in some tiny Italian town instead of your flat with laundry drying in the hallway.

This sauce has seen me through rough days and easy ones. It’s fuss-free and comforting, like a cardigan you’ve had forever. And it’s ridiculously flavourful for something that barely asks anything of you. If you’ve got good tomatoes and garlic, you’re halfway there already.

Serve it with a glass of red, or cold tap water in a mug — either way, it works.

Why You’ll Love It

• Roasting brings out the deep, sweet, almost jammy flavour of the tomatoes.
• It’s naturally vegan but doesn’t taste like it’s missing a thing.
• One pan and a blender — dead easy, barely any cleanup.
• Great base for add-ons like olives, breadcrumbs, vegan cheese, or fresh herbs.
• Makes plain pasta feel fancy with shockingly little effort.
• Leftovers reheat beautifully — actually might taste better the next day.

Ingredients

• 1 kg / 34 oz small tomatoes (cherry or baby plum work best)
• 8 cloves garlic, unpeeled
• 3 tbsp olive oil
• 1½ tsp dried oregano
• Salt and pepper, to taste
• Pinch of chilli flakes (optional)
• Pinch of sugar (optional, only if tomatoes are tart)
• A sprig of basil (optional)
• 300g / 10½ oz pasta (any kind, GF if needed)

Optional Toppings:

• 2 tbsp toasted breadcrumbs
• 2 tbsp toasted pine nuts or almonds
• 2 tbsp capers or sliced olives
• Almond ricotta or soft cheese
• Fresh herbs (basil or parsley)

How to Make It

Roast those tomatoes:

Preheat your oven to 220°C (425°F). Slice the tomatoes in half and scatter them in a baking dish. Smash the garlic cloves with the flat of a knife and throw them in — skins and all.

Season the lot:

Drizzle with olive oil. Add oregano, salt, pepper, and chilli if you’re using it. A little sugar can help if your tomatoes are sour. Add a few sprigs of basil if you’ve got some hanging around.

Let the oven do its thing:

Roast for about 25–30 minutes. Stir once halfway. You want them juicy, wrinkled, and just starting to char at the edges. The garlic should be soft inside its skins.

Cook the pasta:

While the tomatoes are roasting, boil your pasta. Go just shy of al dente — the sauce will finish the job. Save a splash of pasta water before draining (I always forget this, so… don’t be me).

Blend the sauce:

Pick out any sad, wilted basil. Squeeze the garlic out of its skins — it should pop right out like soft, fragrant paste. Blend the tomatoes, garlic, and all the juices until smooth — or leave it a bit chunky if you fancy a rustic vibe.

Bring it together:

Pour the sauce into a large pan. Taste and adjust the seasoning. Toss your drained pasta into the pan and coat it in all that red gold. Add a splash of pasta water if it’s too thick.

Dress it up and serve:

Divide into bowls. Top with whatever extras you love — I went with almond ricotta, toasted breadcrumbs, and a bit of parsley. Goes brilliantly with a glass of something dry and crisp.

Common Mistakes and How to Dodge Them

My sauce is too tart — what gives?
Your tomatoes probably needed that pinch of sugar. Add it while blending to mellow the acidity.

Why is my sauce watery?
Could be the tomato type — smaller tomatoes like cherry or baby plum roast up sweeter and thicker. Avoid large watery ones.

I forgot to save the pasta water!
Been there. Add a splash of hot water and a glug of olive oil instead — it helps loosen things up.

Do I really need a blender?
Nah. You can mash it with a fork or potato masher for a chunkier sauce. It’s a bit more rustic, but totally fine.

Storage and Reheating

Fridge: Keeps well in an airtight container for 3–4 days.

Freezer: Freeze the sauce (without pasta) in a jar or container for up to 2 months. Defrost in the fridge overnight.

To Reheat: Warm gently on the stove or microwave with a splash of water or oil to loosen.

Frequently Asked Questions

Can I use large tomatoes?
You can, but they’re more watery. Cut them smaller and let them roast longer.

Is this good cold?
Actually… yes. Leftovers make a decent pasta salad with a little extra olive oil and lemon juice.

What can I add for protein?
Chickpeas, white beans, grilled tofu, or even some sautéed mushrooms. Totally up to you.

Can I skip the garlic?
You could, but… please don’t. Roasted garlic is half the joy here.

Nutrition Facts (Per Serving)

• Calories: ~380
• Fat: 14g
• Carbs: 55g
• Protein: 9g
• Sodium: 280mg
• Sugar: 8g