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Slow Roasted Cherry Tomatoes Pasta Sauce with Cream

Slow roasting tomatoes bring a unique caramelized flavor to this easy pasta dinner recipe.
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
1 hour 30 minutes
Servings 7
Calories 498kcal


  • pounds cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 shallot
  • 2-3 fresh thyme sprigs
  • 1 cup heavy cream
  • 1 tablespoon fresh basil coarsely chopped
  • 1 pound pasta unique shaped
  • 1 cup freshly grated Parmigiano-Reggiano cheese divided


  • Preheat oven to 275 degrees.
  • Arrange cherry tomatoes cut-side up on a large rimmed baking sheet. Drizzle olive oil over tomatoes and sprinkle with ½ teaspoon salt and a grinding of pepper. Roast tomatoes until they are somewhat puckered and shriveled, but still juicy, about 90 minutes.
  • Bring a large pot of water to a boil over high heat and salt generously.
  • In a large, deep sauté pan over medium-low heat, melt butter. When butter has just begun to foam, stir in shallot. Cook, stirring frequently, until shallot is softened but not browned, about 7 minutes.
  • Scrape in tomatoes and any juices that have collected on the baking sheet. Add thyme sprigs and pour in cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off heat and stir in basil.
  • Meanwhile, add pasta to boiling water and cook according to package instructions until al dente.
  • Drain pasta in a colander, reserving about 1 cup of pasta water. Return pasta to pot and stir in the cream tomato sauce. Add ½ cup of Parmigiano-Reggiano cheese. Toss gently to combine. Add 1/2 cup of reserved pasta water, if necessary, to loosen sauce and toss again.


I keep the remaining starchy pasta water in a container in the refrigerator. If you have leftovers, it works great to moisten the pasta to reheat the next day. 


Calories: 498kcal | Carbohydrates: 54g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 23mg | Calcium: 216mg | Iron: 2mg