Weeknight Spaghetti with Tomato Sauce

May  6, 2019
Author Notes

Adapted from Marcella Hazan's Tomato Sauce With Onion & Butter.

This time of year, when the weather gets warmer, or, like me, you just returned from a girls' trip, you want something easy and somewhat healthy to ease yourself back into reality. Since tomatoes are not in season this time of year, I roasted a mix of grape and Roma tomatoes with some Italian seasoning develops their flavor, while bringing out their natural sweetness and juices. I used whole wheat pasta, but feel free to use whatever you have on hand. I also added some garlic and basil, two staples that, in my opinion, must be included in any Italian-style meal. Finish with a drizzle of olive oil and Parmesan and your carnivore-loving friends will not miss the meat! —Nicole

  • Prep time 20 minutes
  • Cook time 1 hour 20 minutes
  • Serves 4-6
  • 2 pounds mix of grape and Roma tomatoes, with the Roma tomatoes quartered
  • Italian seasoning to taste
  • salt and pepper, to taste
In This Recipe
  1. Line two sheet pans with parchment paper. Place the quartered tomatoes on one sheet, and the grape tomatoes (if using) on the other
  2. Drizzle the tomatoes with olive oil, and season with salt and the Italian seasoning

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