Go Back
–+ servings
roasted tomatoes with pasta featured image

Oven Roasted Tomatoes Recipe with Pasta, Pine Nuts, and Mozzarella

Serve this Oven Roasted Tomatoes Recipe as a side dish, appetizer, salad, or a perfect lunch on top of pasta with pine nuts, mozzarella, and fresh basil! Roasted Tomatoes are sweet, juicy, and perfectly accented with garlic, olive oil, and a splash of balsamic vinegar.
Course Pasta, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 740kcal


Roasted Tomatoes:

For the Pasta Dish:

  • 1/2 pound spaghetti cooked to al dente according to the package directions
  • 12 ounces fresh bocconcini mozzarella patted dry
  • 4 tablespoons pine nuts toasted
  • 4 tablespoons fresh basil thinly sliced


For the Roasted Tomatoes:

  • Preheat the oven to 400F.
  • Add all ingredients to a large baking tray and toss everything around to coat the tomatoes.
  • Roast for 10 minutes at 400F, tossing the tomatoes once halfway through.
  • Turn the heat down to 325F. Roast for 15 minutes more, tossing once halfway through.

To Serve with Pasta:

  • Divide the pasta between 4 serving bowls. Top each with 1/4 of the tomatoes, 1/4 of the fresh mozzarella, 1 tablespoon pine nuts, and 1 tablespoon thinly sliced fresh basil.
  • Serve immediately.


  • Nutrition information is given for the Oven Roasted Tomatoes Recipe with Pasta, Pine Nuts, and Mozzarella (not just the roasted tomatoes).
  • For the low carb version of this dish, serve the roasted tomatoes on low carb pasta.
  • Store Roasted Tomatoes covered in a glass jar (with their juices) in the fridge for up to 5 days.


Calories: 740kcal | Carbohydrates: 56g | Protein: 30g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 67mg | Sodium: 1144mg | Potassium: 692mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1632IU | Vitamin C: 44mg | Calcium: 478mg | Iron: 3mg