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Butter Roasted Tomato Sauce (Simple Pasta Recipe)

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Posted by:

Erin Lynch

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Updated:

December 3, 2024

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5 from 20 votes

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Butter roasted tomto sauce pinterest image.
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This Butter Roasted Tomato Sauce comes together easily, with no chopping or constant stove monitoring. Just pop it in the oven and let the roasting process intensify the flavor of canned tomatoes.

Overhead shot of bowl of pasta with roasted tomato sauce.

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If I could have a stockpile of something in my cupboards, it would be canned tomatoes.

Like, it would be my dream if I could be one of those extreme couponers who has some magical way of leaving the grocery with three carts full of free tomatoes in tow.

I’m not normally a hoarder, but I could make an exception...

There are so many things you can make with canned tomatoes – Lasagna Soup, Blender Salsa, Shrimp Fra Diavolo. The list goes on and on.

Plus, of course, there’s always pasta sauce!

My standard go-to recipe my Nana’s Sunday Gravy. I absolutely love this sauce – Tomatoes slow-simmered with all kinds of cuts of meat, until they’re tender and falling off the bone, finished with some fresh basil. It just brings back food memories – You know? When you taste one bite of something and you’re whisked away to some random point in your life?

As much as I adore Sunday Gravy, it really is a bit time intensive. Hence the name “Sunday” gravy. It really needs to simmer all day to get that great flavor.

So, I’ve been on the hunt for a great sauce recipe that’s more suitable for everyday cooking. I found this recipe for butter roasted tomato sauce in Bon Appétit and thought I’d give it a whirl.

The first thing I loved about this recipe – No chopping.

The second thing, stress reliever – You get to crush the tomatoes with your hands, smash the garlic cloves, and pop it all into the oven while you drink wine… That’s a winner in my book!

Table of Contents

  • Ingredients needed
  • How to make it
  • Recipe tips
  • How to make ahead & store
  • What to Serve with It
  • Wine pairings
  • Full Recipe

Ingredients needed

  • Canned Whole Tomatoes
  • Garlic
  • Anchovies
  • Red Pepper Flakes
  • Butter

That’s it.

Do not let the anchovies throw you into a panic attack. These ‘lil guys lend such an extra element of flavor to this dish – I can’t imagine it without them. Nutty, salty, umami-ness. Plus, I guarantee you – They dissolve by the end of the roasting process. You won’t even know they were there.

Anchovies, butter, garlic and canned tomatoes in roasting pan before cooking.
Before Roasting – Hello Mr. & Mrs. Anchovy.
Roasted tomato sauce out of oven.
After Roasting – Anchovies gone!

What I was a bit skeptical about was the butter – Why do I need all that extra fat in an otherwise healthy tomato sauce? The butter lends a sweetness, the dairy helps to tenderize the tomatoes, and when it all condenses together, it really helps the sauce to coat those noodles perfectly.

I think of it this way – there’s no meat in the sauce, so I can spare a few extra calories for the butter. It really is worth it!

How to make it

Just toss all the ingredients into a large baking dish. Let it roast in the oven for about 45-minutes and then mash it all together. The garlic becomes like butter itself, and the flavor of the tomatoes really concentrates and becomes extra delicious.

Pasta in pot tossed with tomato sauce.

Recipe tips

  • Be sure to save your pasta cooking liquid once the cooking time is up. You’ll want to add a splash of that in when you’re tossing your pasta with the roasted tomato sauce.
  • If you are sensitive to heat, or serving this dish to children, feel free to omit the red pepper flakes, and just sprinkle on the finished dish.

How to make ahead & store

  • The sauce can be made up to four days ahead, and kept covered in the refrigerator. Just reheat before mixing with the pasta.
  • You can also freeze the sauce for up to three months.

What to Serve with It

  • Tomato Cucumber Salad
  • Kale Caesar Salad
  • Homemade Gnocchi
  • Shaved Fennel and Celery Salad
  • Arugula Salad
  • Plus → 40+ Italian side dishes
  • More → the BEST Italian desserts

Wine pairings

Because this sauce (like all tomato sauces) is high in acid, you’re going to want to pick a wine that can match that acidity. Stay away from heavy, tannic wines, and those flavors will clash with the tomatoes.

  • A light-bodied Pinot Noir, Barbera or Dolcetto will pair well with this dish.
  • Pinot Grigio has a crisp, vibrant flavor that will work also if you’re looking for a white wine option.
Two bowls of bucatini tossed with butter roasted tomato sauce.

More pasta recipes

  • Chicken Linguine with Figs & Goat Cheese
  • Pasta Alla Vodka
  • Creamy Spicy Pasta
  • Red Wine Pasta Sauce
  • Easy Lemon Pasta
  • Half & Half Linguini with Zucchini Noodles, Herbs & Fried Capers
  • Easy Tuna Noodle Casserole with Gruyere Cheese

More tomato recipes

  • Tomato Bisque Soup
  • Fra Diavolo Sauce
  • Tomato Risotto
  • Cherry Tomato Salad
  • Israeli Couscous with Tomatoes
  • How to Make Sun Dried Tomatoes

Did you try this roasted tomato butter sauce?

If you loved this roasted tomato sauce, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.

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Overhead shot of bowl of pasta with roasted tomato sauce.

Full Recipe

Butter Roasted Tomato Sauce

This Butter Roasted Tomato Sauce comes together easily, with no chopping or constant stove monitoring. Just pop it in the oven and let the roasting process intensify the flavor of canned tomatoes.
5 from 20 votes
Print Pin
Serves 4 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins

Equipment

  • Baking Dish
  • Large Pot
  • Knife

Ingredients

  • 1 28-ounce can whole peeled tomatoes
  • 10 cloves garlic (peeled and crushed)
  • 3 anchovy fillets (packed in oil )
  • 8 Tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes (plus more for serving)
  • Kosher salt and freshly ground pepper
  • 12 ounces spaghetti
  • Finely grated Parmesan (for serving)

Instructions

  • Preheat oven to 425°F.
  • Crush the tomatoes with your hands and add them, and their juices to a 13×9” baking dish, along with the garlic, anchovies, butter, and ½ teaspoon red pepper flakes. Season with salt and pepper. Roast, tossing halfway through, until the garlic has softened, and the liquid has reduced, approximately 40-45 minutes.
  • Use a fork, or potato masher, to break up the tomatoes and garlic.
  • Cook pasta in a large pot of boiling, salted water, until al dente. Drain, reserving ½ cup of the pasta coking water. Return pasta to pot and add tomato sauce, and reserved cooking water. Cook over medium-high heat, tossing the pasta and sauce, until pasta is well coated, about 3 minutes.
  • Serve topped with parmesan cheese, and additional red pepper flakes, if desired.

Notes

  • The sauce can be made up to four days ahead, and kept covered in the refrigerator. Just reheat before mixing with the pasta.
  • You can also freeze the sauce for up to three months.

Nutrition

Calories: 531kcal | Carbohydrates: 66g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 12mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 2.3mg | Calcium: 43mg | Iron: 1.3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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5 from 20 votes (18 ratings without comment)

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31 responses

  1. Kristyn
    October 21, 2015

    Yum! Looks divine.

    Reply
    1. Erin
      October 21, 2015

      It’s a really decadent dish, that’s easy to prepare – Thanks Kristyn!

      Reply
  2. Melissa
    October 21, 2015

    YUM! This looks great.

    Reply
    1. Erin
      October 21, 2015

      Thanks Melissa!

      Reply
  3. Cyra
    October 21, 2015

    Mmmmm, butter. You know, I might make this my birthday dinner. My husband has already vetoed corned beef and tuna casserole (why he gets to veto my birthday dinner, still unclear, haha).

    Reply
    1. Erin
      October 21, 2015

      That’s funny Cyra! I always used to ask for Corned Beef on my birthday too!!! Food twins 😉

      Reply
  4. Melinda
    October 21, 2015

    This looks great! “My” spaghetti sauce recipe is pretty labor intensive and makes A LOT. I might try this one when I want something simpler for fewer people.

    Reply
    1. Erin
      October 22, 2015

      Great point Melinda – This is a good sauce recipe to make when you don’t want a lot of leftovers. It makes just the right amount for a table of four.

      Reply
  5. Dawne
    October 21, 2015

    oh my gosh, so good and so easy. Love the addition of anchovies.

    http://www.dawnehanks.com

    Reply
    1. Erin
      October 22, 2015

      I’m very pro-anchovy – Love the flavor that they give! 😉

      Reply
  6. Kelley
    October 21, 2015

    Maybe I will try it without the anchovies (sorry!). I’ve been wanting to make my owns sauce, but I don’t have time to monitor a pot.

    Reply
    1. Erin
      October 22, 2015

      As a vegetarian, you could definitely leave out the anchovies Kelley. You may need to add a bit more salt at the end, but it would still be absolutely delicious!

      Reply
  7. Marlynn @UrbanBlissLife
    October 22, 2015

    This looks delicious and I love the idea of adding anchovy fillets to the sauce! I bet it’s amazing with a dolcetto wine.

    Reply
    1. Erin
      October 22, 2015

      Dolcetto WOULD be amazing with this dish Marlynn! With its light acidity and low tannins – Great choice!

      Reply
  8. Raz
    October 22, 2015

    I love Spaghetti! And that Looks for good!!!

    Reply
    1. Erin
      October 22, 2015

      Thanks Raz! I’m a HUGE pasta fan too! It’s my Italian roots!

      Reply
  9. Courtney
    October 22, 2015

    This sounds amazing! I would never have thought to use butter in a tomato sauce, definitely trying this! Thanks for posting 🙂

    Reply
  10. Courtney
    October 22, 2015

    This sounds wonderful! I would never have thought to use butter in a tomato sauce, definitely trying this! Thanks for posting 🙂

    Reply
    1. Erin
      October 22, 2015

      The butter gives that extra bit of richness and really helps the sauce to cling to those noodles! It’s a good thing. (Remember when Martha Stewart used to say that?)

      Reply
  11. Sarah @ Will Run for Pasta
    October 22, 2015

    A hands-off sauce I can toss in the oven? Sign me up! I’ve seen butter added before, but not anchovies. I’m the one who would be scared of that, but I also love Caesar dressing so I know they add to flavor, same thing with fish sauce – the idea sounds gross but the final taste is amazing, haha!

    Reply
    1. Erin
      October 22, 2015

      This is right up your alley then Sarah! I promise, you won’t even know they were swimming around in there 🙂

      Reply
  12. Lisa
    October 22, 2015

    Pasta with tomato sauce is one of my all time favorites. I love your buttery sauce! Cant wait to try this.

    Reply
    1. Erin
      October 22, 2015

      Thanks Lisa – I hope you love it as much as I did. Cheers!

      Reply
  13. Trish
    October 27, 2015

    Oooooooh! How have I not added a ton of butter to my spaghetti sauce before????! Total genius, Erin!

    Reply
    1. Erin
      October 27, 2015

      Butter makes everything better – Right Trish?! Really, it’s great for helping the sauce really cling to the noodles.

      Reply
  14. Marlynn | Urban Bliss Life
    October 28, 2018

    5 stars
    I am the same with canned tomatoes! This sauce looks sooo good, and I love that you added anchovies to them. What a brilliant flavor addition!

    Reply
    1. Erin
      October 29, 2018

      It’s so yummy Marlynn! The anchovies really add an extra layer of flavor!

      Reply
  15. Brook
    May 9, 2020

    I would love to make this for dinner tonight, but I don’t have anchovies on hand. Is there something other than salt I could use as a substitute such as capers or green olives?

    This sounds delicious and I will definitely try it with anchovies in the future!

    Reply
    1. Erin
      May 11, 2020

      Hi Brook – You could leave out the anchovies. But I also like your idea of adding in olives or capers! Maybe don’t add them until halfway through so they don’t overcook though!

      Reply
  16. Laura
    April 7, 2024

    5 stars
    This is the best red sauce I’ve ever had. I don’t do the anchovies (I just don’t like dealing with them before they get mixed into something), but I add a minced shallot and use salted butter, so it’s got a nice saltiness. I also add fresh basil at the half way point, then toss with bucatini. Tonight is the fourth time I’ve made it since finding the recipe a month ago! So good!

    Reply
    1. Erin
      April 15, 2024

      Thanks Laura!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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