Tomato pasta sauce
A rich and creamy roasted tomato and ricotta sauce bursting with fresh basil and garlic. Perfect as a pasta sauce, spread, or dip - simple to make and full of Mediterranean flavour.
Updated : 15 October, 2025
Easy
About 20 min.
Ingredients
bunch
Basil
1 kilograms
Tomato
1 head
Garlic
4 tablespoon
Olive oil
150 grams
Ricotta
1 teaspoon
Italian herbs
25 grams
Butter
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Arrange the basil sprigs in the base of a roasting dish large enough to fit all the tomato halves snugly, about 25x35cm/10x14in. Place the halved tomatoes on top, cut side up.
Step 3
Put the garlic cloves in the centre of a 10x10cm/4x4in square of kitchen foil and drizzle with 1 tablespoon of the oil. Fold up the foil to seal and nestle the packet among the tomatoes.
Step 4
Season the tomatoes generously with salt and pepper, then drizzle over the remaining oil. Roast in the oven for 35-40 minutes, until the tomatoes are wrinkled and just beginning to caramelise at the edges.
Step 5
Once roasted, transfer the tomatoes and basil to a food processor. When the garlic is cool enough to handle, unwrap it and squeeze the softened cloves out of their skins into the bowl with the tomatoes.
Step 6
Add the ricotta, dried herbs, and butter, then blend until smooth and well combined. Taste and adjust the seasoning as needed.
Step 7
Transfer the sauce into a sterilised jar or airtight container. It can be stored in the fridge for up to a week, or gently reheated before stirring through pasta for a quick and delicious meal.