Spaghetti with slow-roast tomato sauce

Tomato pasta sauce

  • serves 4
  • Easy

Ripe tomatoes, garlic, decent extra-virgin olive oil, fresh basil and a little black pepper is all you need to make a rich and fragrant slow-roast spaghetti sauce


Try this perfect tomato pasta recipe then check out our tomato souptomato pasta bake, spaghetti arrabbiata and more tomato recipes. Looking for more pasta sauce recipes? Check out our classic pesto, kale pestobolognese sauce and plenty more.



  • tomatoes 750g ripe, halved
  • garlic 6 cloves, skin on
  • extra-virgin olive oil 4 tbsp
  • black peppercorns ground to make 1⁄2 tsp
  • spaghetti 400g
  • basil a handful of leaves


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the tomatoes onto a large, deep roasting tray, with the garlic cloves, olive oil, black pepper and plenty of salt. Put into the oven for 1 hour-1 hour 15 minutes until the tomatoes are soft and sticky. Tip the tomatoes into a bowl and squeeze the garlic cloves from their skins into the bowl. Use a hand blender to pulse until smooth- ish. Keep warm.

  • Step 2

    Bring a large pan of lightly salted water to the boil and cook the spaghetti following pack instructions until al dente. Use tongs to drag the spaghetti into the sauce and toss to combine. Divide between bowls and top with basil leaves.

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Nutritional Information

  • Kcals 504
  • Fat 12.3g
  • Saturates 1.9g
  • Carbs 80.7g
  • Sugars 7.8g
  • Fibre 6.5g
  • Protein 13.5g
  • Salt 0.1g