This spaghetti with roasted tomato peach sauce is slightly sweet and a great light summer meal.

There are literally about 25 pounds of tomatoes sitting on my counter right now. The csa gave us free reign of the tomato patch this week and I kind of went crazy. It was basically a nice little warm up for the farmer’s carry we did at crossfit later that night. Who needs kettle bells when you have tomatoes?

Roasted tomato and peach sauce with spaghetti

First of all, I don’t can, so sauce is out. I’m not slaving away for a full day over my stove making sauce and dealing with boiling and sterilizing jars, it’s just not happening. So as I was putting away some of those 25 pounds of tomatoes in the same drawer in the fridge (if I keep them on the counter, they ripen quicker than I can eat them all!) where about 10 of last week’s peaches remained, an idea struck.

Roasted tomato and peach sauce

Roast + blend. My kind of sauce.

These tomatoes are like candy and I’d be lying if I said I didn’t eat at least 20 while I was picking them at the farm (quality control). They’re super sweet and seemed like they’d be perfect to roast up with some peaches for a quick sauce.

Spaghetti with roasted tomato peach sauce

And since I’m the biggest hypocrite in town, right after I left crossfit yesterday morning talking about how I’d done 2 weeks of strict paleo, I came home and made pasta. Hey, at least it was the Barilla Plus kind with extra protein, right?

Granted, I don’t think it mattered one bit what I ate after this workout as my metabolism probably demolished it all within seconds of entering my body. 200 double unders….gross.

Roasted tomato peach sauce with spaghetti

The sauce came out like a cross between traditional tomato sauce and salsa with a sweet undertone from the candy-like tomatoes and peaches. You could just as easily dip chips in it for a snack as toss it with some pasta for a meal. It’s a weird and delicious hybrid.

Spaghetti with roasted tomato peach sauce

But it sure as heck beats canning.

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Roasted Tomato Peach Sauce with Spaghetti

Servings: 4 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
This spaghetti with roasted tomato peach sauce is slightly sweet and a great light summer meal.


  • 2 large peaches, chopped
  • 4 cups cherry tomatoes
  • 1 shallot, coarsely chopped
  • 3 cloves garlic, tops sliced off, drizzled with olive oil and wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • salt & pepper
  • 1/4 cup basil leaves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cinnamon
  • pinch of red pepper flakes
  • 1 lb. Barilla Plus spaghetti, or other shape/pasta


  • Preheat oven to 400 degrees and grease a baking sheet.
  • Toss peaches, tomatoes and shallot with olive oil, honey and salt & pepper in a large bowl and spread out onto baking sheet.
  • Add garlic cloves wrapped in aluminum foil to baking sheet as well.
  • Roast for 25-30 minutes, tossing occasionally.
  • Once roasted, remove from the oven and let cool for 5 minutes.
  • Unwrap garlic cloves and remove roasted garlic from itâ??s shell.
  • Add garlic and tomato/peach mixture to a food processor.
  • Add remaining ingredients and process for 30 seconds until blended but still slightly chunky. Season with salt & pepper to taste.
  • Bring a pot of salted water to a boil and cook spaghetti according to instructions (about 8-9 minutes for al dente).
  • Drain once cooked and return to pot.
  • Add as much of the sauce as desired and toss to coat.
  • Garnish with sliced peaches and basil.


Serving: 1SERVINGCalories: 569kcalCarbohydrates: 105gProtein: 17gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 35mgPotassium: 711mgFiber: 6gSugar: 18gVitamin A: 1053IUVitamin C: 39mgCalcium: 55mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American

Barilla provided me with a few sample boxes of their Barilla Plus pasta and a gift card stipend to create a recipe inspired by the farmer’s market.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Just made this. So delicious! Didn’t have shallots, used white onion instead and it worked fine. Also didn’t have cherry tomatoes, used tomatoes on the vine. Scored big points with my man with this recipe!

  2. Our tomato plants, cherry included, are going nuts and we just got a bunch of peaches from our organic grocery delivery. I am going to give this a try on Wednesday night hopefully! Very interesting.