Quick Roasted Tomato Sauce with Capers and Basil

This quick roasted tomato sauce is one of the easiest recipes ever! It’s exciting to make a pasta sauce so quickly and so easily and still have it be so delicious. This sauce is ready by the time you’ve brought the water to a boil and cooked your pasta AND there’s no splatter on your stovetop whatsoever!

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Quick Roasted Tomato Sauce with Capers and Basil

  • Prep Time: 15 m
  • Cook Time: 20 m
  • Total Time: 35 m
  • Servings:


  • pints cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic minced
  • 1 shallot diced
  • 2 tablespoons capers
  • 1 teaspoon Italian seasoning
  • ½ pound dried pasta cooked
  • ¼ cup chopped fresh basil
  • grated Parmesan cheese for serving


  1. Pre-heat the air fryer to 400ºF.
  2. Toss the cherry tomatoes, olive oil, white wine vinegar, garlic, shallots, capers, and Italian seasoning together in a bowl. Season with salt and freshly ground black pepper. Transfer the ingredients to the air fryer basket. (Some of the very small items may fall through the perforations in the basket, but not to worry. Most won't and the liquid from the bottom drawer is added back to the sauce at the end.)
  3. Air-fry for 20 minutes, stirring or shaking the basket several times during cooking process, slightly crushing the tomatoes.
  4. Toss the hot pasta with the tomato sauce. Add the liquid from the bottom drawer of the air fryer to the pasta to loosen the sauce. Stir in the fresh basil and season with salt and freshly ground black pepper to taste. Serve with grated Parmesan cheese.
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Comments (10)Post a Reply

    1. Hi Marilyn. Sure – put everything on a sheet pan and roast at 425ºF for 20 to 30 minutes, until the tomatoes burst.

  1. 5 stars
    I followed the recipe ALMOST to a T. I’m a fussy eater I do not care for chunks in my sauce so I blended the finished tomato sauce in my NutriBullet. I poured it over Linguini and sprinkled the Basil & Parmesian cheese. We enjoyed it very much!
    Thank you

  2. 5 stars
    Hi. made this today with my beautiful tomatoes from the garden so they were chopped small. Absolutely delish! Been following you for years, have all your cookbooks and ordered the new calendar. A Blue Jean household. Thanks

  3. 4 stars
    I made this on the stove top and added the cooked pasta when the sauce was ready. Shaved parmesan on the top. It was fine.

  4. 5 stars
    Really good combo. Added some red pepper flakes, and roasted in my countertop oven. Leftover for lunch today was even better!
    Thanks BJC

  5. 4 stars
    Made this for dinner this evening just for myself, so I cut all amounts of ingredients in half. Otherwise, I stuck to the recipe. When I dished it up there was NO sauce in the bottom of my air fryer. Not even a dribble! Yes, it turned out dry, but the flavor was almost addictive, and I ended up eating the whole thing. Delicious! Where did I go wrong? Should I have cut back on cooking time? Used large tomatoes instead of cherry? Any thoughts?? I really want to make it again, maybe with sauce next time.

    1. The sauce does not have a lot of liquid in it. It is a chunky sauce made up of mostly the roasted tomatoes. You do crush the tomatoes slightly while roasting which does render a little juice in the bottom of the air fryer. If you like it a little more moist you can some wine or olive oil to the tomatoes as they are air frying.

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