Baked Fresh Tomato Pasta Recipe

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Dian Norman-McCracken


What a wonderful way to use up fresh tomatoes! I use romas with this recipe, but you can use any type or combination of tomatoes. Be sure to use fresh minced garlic - and the 1-2 bulbs garlic is not a typo! DO NOT use the pre-minced garlic found in jars at the store.

This dish is fabulous over cooked pasta with more pecorino romano cheese on top of each serving!Just add a tossed green salad and some crusty bread. You can also use this as an Appetizer. Just thinly slice a baguette, rub the slices with a garlic clove and toast both sides lightly in the oven. Then top with this concoction (roughly chopped). I Hope you enjoy it as much as my family does.


★★★★★ 1 vote

6 main dish servings (or more as appetizer)
1 Hr
2 Hr 30 Min


  • 25-30
    fresh roma tomatoes, cut in half, seeds removed
  • One bunch
    fresh flat-leaf parsley, coarsly chopped
  • 2 c
    fresh, grated pecorino romano cheese
  • One bunch
    fresh basil, stems removed, rough chopped
  • ·
    good quality/tasting olive oil
  • 1/2 - 1 lb
    optional: fresh crimini or brown mushrooms, wiped clean, thick sliced
  • 1 - 2
    bulbs (not cloves) fresh garlic, peeled and minced
  • 1 lb
    cooked pasta (your choice - i use angel hair



  1. Preheat oven to 250 degrees. Using two 13x9" glass baking pans, spray with cooking spray and pour enough olive oil to lightly cover bottom of pans.
  2. Place tomato halves cut-side up in baking pans. lightly drizzle olive oil over tomato halves. Sprinkle tomatoes with salt and fresh, ground black pepper.
  3. Combine minced garlic, chopped parsley and grated pecorino romano cheese. Add enough olive oil to make a thick paste and pack this mixture into each tomato half.
  4. Cover pans with aluminum foil and bake in a slow oven for approximately 2 1/2 - 3 hours. Remove from oven and pour tomato mixture into a large mixing bowl. Be sure to scrape the pans to get every last bit of the juices and browned goodies off the bottom of the pans. ADD: chopped, fresh basil. Using a potato masher, lightly mash up tomato mixture. Add sauteed mushrooms (see next step) and mix together. Toss mixture with cooked pasta and serve. Pass extra romano cheese.
  5. If using fresh mushrooms, saute mushroom slices in butter over med-hi heat until a golden 'crust' forms on the shrooms, turning over as needed. Pour mushrooms and juice into the mashed tomato mixture.
  6. Cook pasta of your choice in boiling water until just al dente, drain and mix hot past with the finished tomato sauce, adding more pecorino romano cheese to each serving. Enjoy!

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian

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