recipe using fresh tomatoes
The Best recipe using fresh tomatoes
My kids especially like how the dish is easy to customize—whether we’re adding grilled chicken, fresh herbs, or just a sprinkle of cheese. It’s one of those recipes that feels like a little celebration every time we make it, whether we’re serving it as a side or as the main. Plus, tomatoes are packed with vitamins and antioxidants, so it’s a healthy way to keep things tasty and nutritious. There’s nothing like a warm, fresh tomato dish to brighten up a meal and make it feel like something special.
Simple Fresh Tomato & Basil Baked Pasta
A light, flavorful baked pasta dish where fresh tomatoes and basil shine. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 8 oz (225g) whole wheat pasta
- 2 tbsp olive oil
- 1 tsp dried oregano
- 4 large fresh tomatoes, diced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. -
2
Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water. -
3
In a bowl, whisk together diced tomatoes, garlic, basil, heavy cream, salt, and pepper until smooth. -
4
Transfer pasta to the baking dish, then pour sauce over it. Stir gently to combine. -
5
Add olive oil and oregano. Pour reserved pasta water into the dish to loosen the sauce. Spread evenly. -
6
Bake uncovered for 15–20 minutes, until the top is golden and bubbly. Let rest 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Oven-safe baking dish
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Fresh Tomato & Basil Baked Pasta Works
❓ Frequently Asked Questions About Fresh Tomato & Basil Baked Pasta
Can I substitute fresh tomatoes with canned tomatoes in this recipe?
Yes, you can use canned tomatoes instead. Drain and rinse a 28-ounce can of crushed or diced tomatoes, then reduce the quantity by about 1 cup to account for liquid. Stir in a tablespoon of tomato paste for added depth of flavor if desired.
How do I ensure the sauce stays thick enough without adding too much flour or cornstarch?
To thicken naturally, simmer the sauce for an extra 5–10 minutes after adding the tomatoes. Stir in a splash of tomato paste or a small amount of balsamic vinegar while cooking—both help bind the sauce. If it’s still too thin, let it reduce uncovered on the stove for another 5 minutes.
What if I don’t have fresh basil for garnish?
Skip the basil entirely if needed. Fresh parsley, cilantro, or even a sprinkle of dried oregano works well. For a pop of color, add a pinch of red pepper flakes or a few black olives for texture.
Can I make this recipe ahead of time and reheat it?
Yes, but adjust the method slightly. Cool the sauce completely, then refrigerate for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until bubbly again. Avoid overcooking to prevent a watery texture.
