Pasta with Roasted Sun Gold Tomato Sauce


Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find.

Pasta With Roasted Sun Gold Tomato Sauce
Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan
Active Time:
15 mins
Total Time:
45 mins


  • 3 pints Sun Gold tomatoes

  • 8 garlic cloves, peeled

  • 1 cup olive oil, divided 

  • 4 teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 1 tablespoon granulated sugar

  • 1 (16-ounce) package pasta (such as casarecce), cooked according to package directions

  • Shaved Parmigiano-Reggiano cheese and flaky sea salt, for serving 


  1. Preheat oven to 400°F. Place tomatoes and garlic on a parchment paper–lined baking sheet. Drizzle with 1/2 cup olive oil, and season with 2 teaspoons kosher salt and 1/4 teaspoon pepper; toss to combine. Roast in preheated oven until tomatoes are blistered, 30 to 45 minutes. Remove from oven; smash garlic with a fork.

  2. Place roasted tomatoes, garlic, and pan juices in a saucepan, and bring to a simmer over medium. Add sugar, remaining 1/2 cup olive oil, remaining 2 teaspoons kosher salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until tomatoes have burst and sauce has thickened, 6 to 8 minutes.

  3. Toss pasta with tomato sauce. Top with cheese and flaky sea salt. 

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