Slow Roasted Roma Tomato Rigatoni


Slow roasting tomatoes really brings out the flavor of the tomato. I was home yesterday afternoon and wasn’t heading anywhere, so thought I’d take the time to slowly roast roma tomatoes to serve over rigatoni. I roasted them for 2 hours at a temperature of 275 degrees. I cut 9 roma tomatoes in 8 sections … first in half lengthwise, then again, then I cup them through the middle. I placed them on a sheet pan, drizzled them with olive oil, four cloves of garlic that I’d minced, kosher salt, pepper and a drizzle of balsamic vinegar. Oh my goodness, the house smelled great! I actually wish I’d cut up all 13 tomatoes that I bought because they do shrink down quite a bit.


This is a picture of the tomatoes before roasting

As my rigatoni was coming to a boil, I started on my sauce. It was quite simple, actually. I made the sauce out of olive oil, white wine, grated parmesan and the juice of one lemon. Once the tomatoes were done roasting, I added them to the sauce and continued to cook together.


I served the pasta with fresh basil and shredded parmesan. It was fabulous. Dennis took the leftovers for lunch today and loved the dish as much the second day.



  • 9-13 roma tomatoes
  • 4 cloves garlic, minced
  • rigatoni, 16 ounce package
  • 1/2 cup olive oil for sauce, plus a drizzle for the tomatoes
  • 1 cup white wine
  • 1/2 cup grated parmesan
  • juice of one lemon
  • balsamic vinegar, drizzle
  • kosher salt, a couple teaspoons for the pasta water and a pinch sprinkled on the tomatoes
  • pepper, a pinch sprinkled on the tomatoes
  • basil, for serving
  • shaved parmesan for serving


Preheat oven to 275 degrees.

Cut tomatoes into 8 pieces each and place on a sheet pan. Drizzle olive oil, balsamic vinegar, kosher salt and pepper over tomatoes. Place in oven to roast for 2 hours.

While pasta boils, add olive oil and wine to a sauté pan. Add grated parmesan and juice of one lemon. Simmer on medium-low until cheese melts into sauce. Add roasted tomatoes and keep on low until pasta is done. Add noodles directly into the sauce, along with fresh shaved parmesan. Serve with ribbons of basil. Enjoy!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s