Spaghetti in Roasted Cheery Tomato Sauce

Spaghetti in Roasted Cheery Tomato Sauce
Serving: 4
Prep Time: 10
Cooking Time: 30


Roasted Cherry Tomato Sauce:In 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shrivelled, about 25 minutes.

Spaghetti: Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain and transfer to large serving bowl. 

Add tomato sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

Tip from The Test Kitchen: Store fresh tomatoes at room temperature. Refrigerating them can cause them to lose flavour and become mealy. 


Roasted Cherry Tomato Sauce:

  • 4 cups cherry tomatoes halved (about 1lb/500g)
  • 4 cloves garlic, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • Pinch of hot pepper flakes


  • 340g spaghetti
  • 1/4 cup minced fresh basil (approx.)
  • 1/4 cup crumbled goat cheese
  • 1/4 cup sliced, pitted black olives

Where to Find Ingredients

Daniel's Cheese and Deli

Charlie's Deli

Burke Brothers Farms

Thames River Melons

DeWit Family Farm

Saltarski Farm

Green Hart Farm

Chilligo Creek Farm