Spaghetti with Olive Oil, Mushrooms and Slow Roasted Tomatoes


If summer isn’t reason enough to celebrate the taste of tomatoes, this recipe is.  I’ve always liked tomatoes – served raw in salads, cooked up in sauces, even tomato ketchup! If it’s made from a tomato, I like it. But rarely do I eat a dish that focuses on the tomato. That’s why when I saw this post on Serious Eat, I knew this slow roasted tomato spaghetti recipe was for me.

These tomatoes are baked in olive oil for almost 3 hours, highlighting their natural flavors and creating a gem of a pasta dish. The sauce is essentially olive oil enhanced with liquid from the tomatoes. I usually need more sauce than simply an oil but when these tomatoes are around, there really is no need.

Instead of grilled squash like the original recipe suggests, I  chose  to serve my slow roasted tomatoes and spaghetti with sauteed mushrooms. I made this recipe with a good quality olive oil from Italy which I think helped contribute to the great flavor. The tomatoes were simply from my local grocery store but you might get best results with locally grown tomatoes.

Here is the step by step:


First, you fill a pan with 1/4 C. olive oil and chopped plum tomatoes. Make sure to use a quality olive oil as this will make or break your dish!


Add 1/4 C. more olive oil over the top of your tomatoes, along with salt and pepper. Now, bake your tomatoes for 1 hour at 250 degrees.


Take them out and flip them over so they are cut side down and bake for 1 more hour. Take them out again and flip them back over and bake for another 30-35 minutes.


Transfer your slow roasted tomatoes to a bowl.


Pour the oil from the pan back over the tomatoes.


Sprinkle your tomatoes with minced garlic and minced parsley.


Sautee some mushrooms, cook up some spaghetti and combine with your slow roasted tomatoes!

Of course, the tomatoes become the highlight of this dish. They’re so rich in deep tomato and olive oil flavor. Chop them up so you have bits of flavor throughout the dish or savor each tomato piece whole. There’s nothing like roasting tomatoes to enhance the flavor of tomatoes to their fullest capacity. And that’s just what this dish does.

Sure, 3 hours might be a lot of time to dedicate to a dish but you can split up the work. Roast your tomatoes the night before, set them in the refrigerator and then heat them up on the stovetop the next day. (That’s what I did when it was 7:00 at night and I noticed this recipe took 3 hours…)

Spaghetti with Olive Oil, Mushrooms and Slow Roasted Tomatoes


1/2 C. extra virgin olive oil, divided
6 plum tomatoes, ends removed, halved lengthwise
salt and pepper
2 Tbs. minced parsley
2-3 cloves garlic, minced
8-10 button mushrooms, sliced and sauteed
oil for sauteeing mushrooms
1/2 lb. dry spaghetti, cooked


Preheat oven to 250 degrees. Pour 1/4 C. extra virgin olive oil into glass baking dish.

Wash tomatoes. Remove the ends and slice in half lenghtwise. Add tomatoes, cut side up, and pour the remaining 1/4 C. extra virgin olive oil over the top. Season with salt and pepper to taste.

Bake tomatoes for 1 hour at 250 degrees. Remove from oven and flip each tomato over with a fork or tongs. Bake for 1 more hour. Remove and flip tomatoes back to cut side up. Bake for 30-35 more minutes, or until tender and deep red.

Top tomatoes with minced parsley and minced garlic and transfer to bowl. Pour oil from pan back over tomatoes.

Saute mushrooms in canola or olive oil until brown and cooked. Cook spaghetti noodles until al dente. Combine mushrooms, spaghetti and tomato mixture and serve hot or at room temperature.

More Tomato Recipes:
Tomato Potluck Party Recipes
Garlic Roasted Tomatoes
Roasted Tomato Salad
More Spaghetti Recipes:
Spaghetti Bolognese
Spaghetti with Clam Sauce
Spaghetti in Meat Sauce
Spaghetti Roma
Spaghetti Ala Puttanesca

I’d like to submit this entry to Presto Pasta Nights founded by Ruth of Once Upon A Feast and hosted this week by Amy of Very Culinary. I can’t wait for the roundup!

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  • Olga

    looks great! not sure why I’ve never tried roasting my own tomatoes.

  • Cal Orey

    Gotta say I love this recipe. I love tomatoes, olive oil, and pasta. Great job. I should have had this…but I ate wild salmon, cruciferous veggies, and fresh fruit…I like your plate better.
    The Writing Gourmet

  • Joan Nova

    I must say I could almost taste the tomatoes when I looked at this post. I’ve done something similar before and it’s so much better than a ‘sauce’.

  • Hugging the Coast

    Yes, the olive oile you use for this is definitely crucial. What a nice way to make the most of those great looking fresh tomatoes!

  • Banu B.B. (BaL)

    Hillary! This is something more than pasta! I love the idea of tomatoes!

  • Gera @ SweetsFoods

    Roasted tomatoes, mushrooms, olive oil and pasta ….definitively my type of favorite pasta ……yummmm :)



  • HoneyB

    I know I would love this! Looks delish!

  • Joanne

    The fresh taste of slow-roasted tomatoes is one of my favorite things. What a great recipe!

  • Morry

    You’re right – slow roasting does bring out amazing tomato flavor…mmmm. It’s one of my favorite ways to cook them. If roasting isn’t in your future though, here’s 12 Caprese-inspired ways to enjoy all the gorgeous tomatoes of the season!

  • Best Olive Oil

    Awesome recipe, I am always looking for recipes that include local produce, and something different to serve the kids that they will like, and goes outside of the norm, no marinara sauce!!

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